While everyone is still in rye mode, does anyone have a more-or-less authentic recipe for Polish sour rye? An internet search yielded little. This is in hopes of pleasing Margaret, who at 81 still cherishes the memory of the (Old World!) Polish sour rye her neighbor used to bring to church suppers.
This is a refreshed continuation of the long discussion we've had over the past 10 days or so about German Rye breads.
I was in Hamilton, Ont. last week and not only brought home some Dumpflmeier Klosterbrot (still the best tasting rye I know) but read as many labels as I could. Here is what I learned:
1. The amount of rye in the recipe is very small ... it is the third ingredient listed after white flour, and natural rye starter.
2. the loaves are enormous ... 10 lb. Significance???
I am not having much luck with spoughdough.I am currently trying a recipe from the miller of my flour.Soughdough is not a common bread in the UK so am not getting much help. When I was in Sanfrancisco I fell in love with the taste and the texture.But so far my attempts all failed.The starter is fine and spongy and the recipe calls for 50/50 starter and rye flour but so far the dough just sits there doing nothing even after several hours.Any advise or suggetions appreciated.
Has anyone had much experience with Joe Ortiz's recipe for Seigle de Thiezac? I did it once this winter and while it turned out OK I never really felt that I was in control of the process. I have no idea how lively the dough or even the starter should be. I have no idea at which temperature the levening likes to work nor when I have achieved optimal rise. I just used my baking instincts ... and, as I said, the result was OK ... large (14-15" diameter) flat (2-2.5") dense loaf. So .. anyone got this one down pat? If so, how would you describe a successful loaf?
Here is my first "small" loaf of rye bread. It came in at 4 pounds 3.3 ounces hot out of the oven. It was made with flour milled at home using Prairie Gold wheat. I find that this is an exceptional bread making grain, perhaps the finest that I have ever used. The texture and flavor are outstanding.
My Nutrimill arrived this week as did my organic white wheat and rye grains. In addition our son decided to pay us an extended visit. The timing is perfect. I have an unbiased taste taster on site. I'll try to get some photos posted over the next several days to show just what my process looks like and the results.