My Daily Bread-Rye
I used a recipe off the Internet for Jewish Rye that sounded like it would work. About 640g of KA High Gluten was used in place of first clear and 270g of Rye along with 200g of my AP/Rye mix starter was used. The dough called for 2 T of kosher salt which I thought a little heavy but went with the recipe the first time :>) I liked the way it handled and rose. I let it ferment after mixing for 2 hours and divided into 3, 1.3 Lb loaves which final proofed for an additional 45 minutes. Recipe called for 375F for 10 minutes of steam and another 30 of dry heat. I got to 180F after only 22 minutes of dry baking.
The loaves looked great to me. I'm not a Rye expert but they were very soft and chewy and flavorful, if just a hint of salt. My wife said she didn't taste the salt so who knows? The made up sour starter which I didn't use calls for potato water to be used. I liked the idea of using the starchy water which I have used in Memo's Brown Bread and loved the texture of the brown bread. So, I made up some potato water for this experiment.
Next trial will rely less on yeast and more on my SFO starter I love so much and I'll have a new 50 bag of clear I have to pick up for $9.00 at a wholesaler. I'll back off the salt to my usual 2% unless BROTKUNST or someone else who knows Rye advises otherwise.