rye

I had a *bunch* of extra rye starter after feeding this time, so I made a mostly-starter batch of sunflower and pumpkin seed rye inspired by PR's in BBA. I only added about 1.5 cups of hard red and white whole wheat total, the rest was 100% rye starter.

This was inspired by Franko's 25% Sour Rye with Toasted Seeds. I followed his recipe with the following alterations:

• Instead of AP flour, I milled 45% hard red wheat, 45% hard white wheat, and 10% rye, then sifted the results to a final extraction of 85%.
• That said, I ended up adding an extra 1/2 cup of KA BF during kneading to get the stickiness under control 
• After the final stretch-and-fold, I let the final dough proof for another two hours, then refrigerated overnight 
• This morning I took it out of the fridge, let it warm for two hours, shaped, and then let proof for 3.5 hours in a banneton

It's cooling now, I'll taste this evening!

Much like the planets, my need to refresh my 100% rye starter aligned with the arrival of Inside the Jewish Bakery. I've tried to do a 'traditional' yeasted rye in the past using commercial flour, but the results weren't particularly great, and neither my wife nor I like whole caraway seeds. When I read the recipe for the Old School Jewish Deli Rye, and saw the ground-up caraway, a little light went on, and I knew that was going to be my first bake from the book.

My home-cultured rye starter is kept at 100% hydration (and I'm pretty sure can be used as superglue in an emergency). It had been 11 days since it had been fed, so I started out with 1.5 ounces I turned into 4.5 overnight, then turned that into the 21 oz needed for the preferment with another step up and overnight fermentation.

I followed the recipe with the these alterations:

• 0.5 teaspoon caramel coloring
• 1.5 oz of the final flour was blue cornmeal left over from last night (see Blue Corn Cornbread)
• The remaining flour was a 50/50 mix of hard red and hard white wheat. I sifted it to 85% extraction (#30 seive) then re-milled and re-sifted the bran, giving me a final extraction of 93% WW at a fine texture.
• I didn't add any yeast. Instead, it got a 4.5 hour bulk fermentation and a 2.25 hour final proof
• I made four miniloaves (plus a large roll)

The result is a crunchy exterior with a great caraway nose that enhances the subtle caraway taste. After chewing for a few seconds, the sour hits with the best flavor expression I've gotten out of this particular starter. This one is definitely going to go into my regular rotation.

Thanks for a great book guys!