Deli Rye
Hi All, the local coffee shop has requested that I take over production of their rye. They currently get it frozen so decided to keep a record of my experimenting here.
Initially though I would do a 100% rye with seeds, but that's closer to the health bread they currently use.
Below is the first test result, happy with the loaf overall just going to tweak it slightly and play around with the starter build, I like the flavour I get from the three stage Detmolder build more. I pushed the bulk on this one, left it for around 7 hours in a cool kitchen until the dough doubled. "pre-shaped" as much as I could, left it for another hour and shaped and proofed at RT for 30mins, fridge at 5C for 12H.
Stats on the loaf was around 38% Rye and 77% hydration, with 20% Rye starter @ 70% ish hydration. Hand mixed, shallow score and baked seam side up, I wanted the natural tear along the seam, don't think I needed to score would have open up fine without the help.
Comments
I would ask what type of rye bread they're looking for. Your bread looks great, but your title is "deli rye," and what I see is not what I know as a deli rye. From a Jewish-heritage baker's point of view, an authentic Jewish rye has a tighter crumb, and the use of caraway seeds is important. There are so many different types of rye bread, that I would need to know exactly what my customer wants.
Thanks, that's definitely something I was concerned about and I will be looking at, going forward I am probably going to change the name and move away from the heritage that is attached to the bread. In the community around me, people are not use to many different styles of rye, over here rye bread is a standard dark bread that has a "rye flavour". I will have a look at a more traditional Deli Rye, but for the moment I am getting good feedback from my regular customers and will be adding this style of bread to the current rotation. Only recently started looking at the various types of rye one finds, I never really expected to finds so many different types/variations.
So many different things you can do with rye flour, and then there's pumpernickel which also means different things to different people. I fortunately don't sell my breads, I just eat them ?
Just a quick update, turn out I completely messed up the math at the top loaf and the couple I did after that worked out to be closer to 60% Rye. I personally prefer the higher rye, but below the actual results I get from 30% Rye, around 2% Caraway. Will be doing a 100% later this week will update then that's done.
Lovely crumb!
As others have said, even at 30% I expect a denser crumb although yours is probably nicer to eat.
By the way, "Eric's rye" makes a lovely loaf and is one of the special recipes from this site. Here's Benny's bake of it: https://www.thefreshloaf.com/node/66574/eric%E2%80%99s-rye-bread
Edit: woops only noticed now that this post is from 3 years ago