On 2021-02-23 1:58 p.m., Boron Elgar wrote:
> On Tue, 23 Feb 2021 13:01:28 -0700, 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
>
> Yummy, I bet.
>
> My rye usually come out darker, but I think that is because I use
> medium rye. I do get a decent spring if the rye sour seems to be
> coming around actively before I start.
>
> I have not made rye bread in ages, but back when I was doing it
> regularly, I kept a separate rye starter. The other reason is that my
> local market has a fabulous Jewish-style rye bread and why bother- it
> is as good as I ever accomplished, though in a bullet shaped loaf.
>
I was going to do a bullet shape but decided to use my round bannetons
instead. The rye sour was strong and very active. With a bit more time,
I could have dispensed with the yeast but it was in the recipe.
There are 3 Finnish recipes in the book so I might try one now that we
have established contact with Alan.