The Fresh Loaf

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Polish Sourdough Rye (My Version)

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polo's picture
polo

Polish Sourdough Rye (My Version)

I saw this recipe posted by JoeV and had to try it. I upped the rye percentage to around 71% and included Sauerkraut juice and evaporated milk to the mix. This bread is absolutley delicious. I couldn't be more pleased.


nicodvb's picture
nicodvb

it looks perfect.

polo's picture
polo

.........but as close as I'll get:)


Thanks

Syd's picture
Syd

A great looking loaf!  Did you you use bakers yeast or sourdough to leaven the bread?  I am guessing that with the acidity of the sauerkraut juices you didn't need to use sourdough.  Great bake.


Syd

polo's picture
polo

Yes, I used a rye starter that I built over a few days using my white starter. There was no ovenight/cold ferment.


I was always apprehensive about baking a higher percentage rye loaf. If these results keep up, I'll be doing it every weekend:)


Thanks


 

mrfrost's picture
mrfrost

To repeat part of Syd's query; was commercial yeast used(in the final dough), as per the original recipe? Or does your version omit (commercial)yeast in favor of an all sourdough leavened loaf?


If I missed this information, sorry.


Thanks.

polo's picture
polo

I had forgotten that commercial yeast was in the original recipe. To answer properly, no I did not use commercial yeast. Sorry for the confusion mrfrost

Mini Oven's picture
Mini Oven

A beautiful loaf that warms my little rye heart!  The crust looks absolutely wonderful!

Jorge's picture
Jorge

Would you be kind enough to share your recipe?? Your rye looks great! Thanks.

polo's picture
polo

Thanks for the kind ccomments. Of course, I'd be happy to provide my recipe. It will have to be later this evening though, I'm off to the grocery store directly. I will post it when I get back.

polo's picture
polo

This recipe is based on JoeV's Polish Sourdough Rye recipe which can be found here http://www.thefreshloaf.com/node/18285/polish-sourdough-rye-bread. It is basically the same recipe, with a few changes.


Converting starter to Rye starter


Note: this starter conversion will make enough rye starter for two batches of dough. Each batch of dough will yield two loaves of 900 grams each (before baking)


Day 1: Evening


combine the following


A. 90 grams of your own starter at 100% hydration


B. 100 grams rye flour


C. 100 grams water (tepid)


 


Day 2: Evening


Add to the day one's mixture (290 grams new rye starter)


A. 20 grams of your own starter at 100% hydration


B. 110 grams rye flour


C. 110 grams water (tepid)


 


Day 3: Evening


Add to day two's mixture (530 grams new rye starter)


A. 50 grams of your own starter at 100% hydration


B. 250 grams rye flour


C. 250 grams water (tepid)


 


Day 4: Morning


Add together in mixing bowl


A. 522 grams rye starter at 100% hydration


B. 600 grams bread flour


C. 165 grams rye flour


D. 339 grams of liquid. I used 113 grams of sauerkraut juice, 113 grams of evaporated milk, and 113 grams of tepid water. You can use whatever combination you choose.


E. 2 large eggs


F. 2 Tbsp molasses


G. 1.5 Tbsp caraway seeds 


H. 18 grams salt (add after autolyse)


mix together for 2 to 3 minutes and then cover and allow to autolyse for 25 minutes. Add salt after autolyse and mix for 4 to 6 additional minutes.


Cover mixing bowl and allow dough to ferment for 4 to 6 hours (depends on the speed of your starter, mine goes for 4 to 4.5 at the most). Stretch and fold the dough at least twice during bulk ferment. I pretty much relied on the stretch and fold and did it every 25 minutes. My Poska mixer will not handle 4 pounds of dough. The dough will not double but should rise 1.5 times the original.


After bulk ferment shape the loaves and allow to rise for 2 hours before baking.


Preheat oven and baking stone to 425 F. Mist loaves and place on baking stone, steam oven for initial 20 minutes of the bake. Vent oven and bake for an additional 25 minutes or until an internal temperature of 205 to 210 F is achieved.


A couple of quick note: I believe I incorrectly called out the rye percentage at something over 70%. I believe the number is more like 53%. The hydration should be around 70% if I haven't miscalculated too badly. I will be trying these loaves at a higher rye percentage in the future, but at 53% they are delicious.


 

JoeV's picture
JoeV

Did you try the original recipe before altering it? I never would have thought of using the kraut juice. I use potato water frequently, but never thought of something so unusual as kraut juice. The recipe is uniquely yours. Very attractive crust.

polo's picture
polo

The first time I tried your recipe I followed it for the most part, except for the liquid portion and I used my sourdough culture only. I had always wanted to try using sauerkraut juice in a sourdough bread and this looked like the perfect opportunity.


Had I not stumbled across your recipe (and pictures of your beautiful bread) I would not have attempted it so soon (I'm kind of a sourdough newbie). Thank you so much for posting it and for your kind comments. I'm now baking this bread weekly and it is delicious.

JoeV's picture
JoeV

"I'm now baking this bread weekly and it is delicious." That is the best we can all hope for.

polish bread baker's picture
polish bread baker

I know this is a very late comment (by years!), but I'm new to TFL (as of yesterday), and I thought I'd share my recent success.  My latest recipe results from research (and many trials of various recipes since 2005) to approach the Polish Sourdough Rye Bread that I remember from my youth, which was baked by the Montello Bakery in Brockton, MA.  My bread is more dense than that in your picture, but it is moist and similar in taste to the Montello product, and it keeps for up to 10 days or more.  My present recipe is still in development, but it was initially derived from Bread, A Baker’s Book of Techniques and Recipes, by Jeffrey Hamelman; and my sourdough formula comes from Secrets of a Jewish Baker by George Greenstein.  Hamelman uses a combination of rye and wheat flours, but my recipe uses only rye and FIrst Clear flours; and it adds potato water and buttermilk powder.  (I have also experimented with various combinations of rye, wheat, and potato flours.)  Other additions to my present recipe include honey, diastatic malt, and lecithin.  At this time, my only problem with the baked result is occasional and varying cracks in the crust, despite long fermentations.