On Tue, 23 Feb 2021 13:24:11 -0700, Graham > wrote:

>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!


Your rye flour is key to it all. As I recall, the final dough is
somewhat sticky. How was yours?