On 2021-02-23 1:01 p.m., Graham wrote:
> I decided to make the Old-school, Deli Rye bread from "The Rye Baker" by
> Stanley Ginsberg, despite some glaring errors in the description.
> I had to make the rye sour first, which took about a week. Then followed a
> 2 stage sponge and a final dough with the addition of white bread flour and
> caraway seeds with a small amount of yeast.
> Although the sour demanded whole grain rye flour, the recipe called for
> white or light rye flour, neither of which was readily obtainable. I
> therefore had to use Rogers dark rye, a widely available flour. Of course,
> that meant that I had to fiddle with the hydration a bit.
> I was expecting a smooth-crusted loaf with little oven spring like the deli
> ryes produced by local bakeries. However, the spring was marked and the
> result looked mor like conventional, wheat-based, artisan loaves.
> Still, the flavour is good with a noticeable sour note and the crumb is
> also OK.
> https://postimg.cc/gallery/G1YmCrW
>

I had to adjust the hydration a bit but the final bakers' % from the
recipe we
White bread flour 482g 60.71%
Rye flour 312g 39,29%
Water 554g 69.77%
salt 17g 2.14%
Instant yeast 4g 0.5%
Caraway 14g 1,79%
Rye sour culture 14g 1.79%

I haven't checked these figures and they may be incorrect judging by the
poor level of proof reading!