The Fresh Loaf

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rye sour

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varda's picture
varda

I have been doing multiple bakes with home-milled sifted flour and it's nothing if not a learning experience.    My initial attempt at tempering was a fiasco.   All I could think of when I heard the word tempering was that somehow the wheat berries must be heated to very high temperatures to strengthen them.   Only a few seconds of thought though, is all it takes to realize that that is ridiculous.   But I was still surprised to learn that tempering when it comes to wheat means letting it absorb enough water to achieve a small measure of malting, and reach a desirable level of moisture.   

Easier said than done.   I tried heating a sample of berries at low temperature for several hours to see what their moisture content was.   See the strategy described by Michael here.  Then I added the requisite amount of water to the berries I intended to bake with and stored in a closed container for 2 days while the berries absorbed the moisture, shaking the container whenever I passed by.    I knew that I needed to be careful not to use overly moist berries in my Komo mill.    Fortunately the owners manual gives a handy rule of thumb.   Smash a berry with a spoon on the counter.   If it cracks with a nice snap, it's dry enough.   If it just kind of smashes, it's too wet.   Unfortunately after it seemed that the berries were dry, they smashed.   I had to dry them out for a whole day to get them to crack again.    When they got back into a crackable state, they had lost all the water weight that I'd put into them.   Furthermore the bread I made with these tempered and redried berries was flavorless.   

So presumably my berries are moist enough as it is, and don't need water added.   This still leaves the question of whether I'll get good enough bran separation during milling without going through the tempering step.    But for now at least I've put tempering on hold.  

For my next few bakes, I tried a milling and sifting approach as follows.   Mill berries coarsely.   Sift.   (I used a roughly #24 strainer - that is 24 holes per inch.)   Remill what is caught by the sifter at medium coarse, and sift again.   Remill the leavings again at medium fine and sift again.   Remill the leavings again at fine and sift again.   Stop.   The flour and bran in the picture above resulted from this approach.   While the bread I baked with this approach was a lot tastier than the one with the mis-tempered flour, I still felt that a lot was left to be desired.   

Today, I went out and got more sifting ammunition.   A roughly #30 strainer, and a roughly #40 splatter screen.    I also changed my approach to milling and sifting.    In addition to remilling the leavings and resifting, I decided to progressively sift the flour.     So I milled the berries at medium, then sifted in the #24 strainer and set aside the leavings.    Then sifted the flour in the #30 strainer and set aside the leavings.   Then sifted the flour in the #40 strainer and mixed all the leavings from the three sifts together and remilled at medium.   Then went through the 3 siftings again of the remilled material and added to the flour.  

The flour I got from this process was lighter and silkier than the other approach.    The bad news is that I started with 350g of berries and got only 170g of flour, a less than 50% extraction rate.    That meant that to get a full bake, I had to add a lot of other flour, which I did.     So the flour from the Upinngil wheat berries ended up at a quarter of total flour.    To throw yet another wild card into the bake, I hadn't prepared starter in advance, but I had some leftover rye starter from a bake a few days ago in the refrigerator, and I decided to use as is.   However, not knowing how potent it was I threw in some instant yeast.   

Of course any bread I got out of this was just in the interests of science (aka hacking around with milling and sifting.)   And here is what I got.   Mild and pleasant, but just another step along the way toward something or other.  

 

 

 

 

 

Final

Starter

Total

Percent

 
      

Whole Rye

 

146

146

23%

 

Sifted Upinngil

171

 

171

26%

 

KA Bread Flour

329

 

329

51%

 

Water

352

119

471

73%

 

Salt

14

 

14

2.2%

 

Yeast

8

 

8

1.2%

 

Starter

265

    
   

1139

  
      

Grind 350g hard red wheat berries at medium

  

Sift in #24 sifter.   Sift resulting flour in #30 sifter.

  

Sift resulting flour in #40 sifter.

   

Regrind all the leavings at medium.

   

Redo the three part sift.   This left me with 170g silky

 

golden brown flour. 

    
      
      

Mix all ingredients in mixer.   When all ingredients incorporated mix at speed 2 for 20 minutes. 

 

BF 1.5 hours until dough is double.  

 

Cut and preshape.   Rest 15 minutes.

  

Shape into batards.  Proof 1 hour.   Coat with bran/semolina mix.

Slash and bake at 450 F with steam for 20 minutes, without for 25 minutes

 
      

Addendum:   Andy's recent post about bolted wheat flour from an operating watermill, led me straight to google to look up bolting.   Well bolting is sifting, but it has an interesting history as I found in this article -  http://www.angelfire.com/journal/millbuilder/boulting.html   There is a lot of interesting stuff in this article but one of the things that struck me is that much of sifting has been done with cloth rather than a wire mesh.    Which leads me to wonder if that would be a good strategy for the home miller.   Would a nylon or silk stocking work?    Has anyone tried it?   

varda's picture
varda

Over the last few days I've been working on another Borodinsky.   I made some new rye malt, then refreshed rye sour, and scald flavored with the malt, molasses, and not quite as potent ground coriander as my last try.   I followed Andy's Feb 6 Borodinsky post, with the exception of some different timing and a little less coriander.   I cut into the loaf this morning, and felt, that maybe, just maybe I had made something close to a real Borodinsky loaf.  

Gave some to my son for breakfast - he ate it without any topping and without any complaint.   Then cut up some slices and took them to a morning meeting.   Since the people at the meeting were civilians (i.e., don't lie awake at night thinking about how to make such and such authentic Russian bread using the Auerman process) I thought they might not like it, and warned them it was very rye-y and coriandery and so forth.   But everyone ate it and most people seemed to genuinely enjoy it.    One woman mentioned that she thought it would be heavy and dense since it was mostly rye.   But it wasn't - instead very light in a rye sort of way.   

My only complaint is that the bread didn't quite hit the top of the pan, even though I thought I had the scaling (.69 of Andy's bake) perfect.   The bread obviously had some ovenspring, but rather than smoothly expanding to fill the inside of the pan, it seemed to rise as if it was uncovered and then cracked along the top.

I tried to get a very uniform paste in the pan by putting some in with a spoon and then smoothing and flattening it with a wet rubber spatula.  

My rye malt was much more successful this time.    I read through all the links people sent me - thank you.    I took Juergen's advice to raise the temperature while toasting the sprouting berries.    The color was much darker this time but I would call it ginger rather than red.    But I did get a much more powdery consistency when I ground the berries after toasting.   The potency this time around was much stronger, and I was a little afraid that I had burned it, since it had a very powerful aroma.   In retrospect I think it was fine.

Compare this with last time:

I also found what I thought was a very interesting discussion about making rye malt here.   See in particular Ron's comments in this thread.  

Baking Notes:

I always wait to use liquid rye sour until it is frothy on top.   In this case, I fed the sour in the afternoon.   Then again at night around six hours later.   Then left it overnight.   Ten hours later, it was frothy, so I combined it with the scald (made at the same time as the second sour feed) to make the sponge.   Then let ferment for 4 hours, per Andy's instructions.    I added final ingredients (rye flour, wheat flour, and salt)   and fermented for an hour.   Then spread into the pan (9 inch Pullman.)   Then proofed for only 1.5 hours rather than 3.   I used a wet finger to poke and test for elasticity, and just felt it was done earlier than expected.   Andy specifies a long bake at very low temperature with a very high temp start.   That didn't work with my schedule.   Instead I did the following.   Preheated oven to its highest temperature - 550F - for 40 minutes.   20 minutes into the preheat, I added a big pyrex lasagna pan full of water and with three towels in it.   At 40 minutes I added the loaf, and let the temperature come back up to 550F.    Then reduced heat to 350F.   At 1 hour 15 minutes into the bake, I removed the loaf from the pan, and removed the steam pan, and baked for 30 more minutes.    This time I managed to wait for around 20 hours before cutting.  

As for coriander, the first time I made this, I put in a very small amount of coriander that had been ground months before.    I think I underdid it.   Then second time, I put in freshly ground coriander at a little less than what Andy had specified.   The smell of the sponge with the coriander was overpowering to the point of being unpleasant and things didn't get any better with the bread, which failed for other reasons.   This time I scaled Andy's formula to .69 which would have called for 7g of coriander.   Instead I put in 5g of my supply of coriander which had been ground awhile ago.    This worked.   The flavor was fantastic and not overpowering.   Note that in Andy's Feb 6 post, he didn't put in the coriander until final, whereas in earlier posts, he put in with the scald.   Either way seems to be ok.  

I'm happy with this latest effort.   Thanks so much to Andy for his detailed and repeated posts on the subject.  

PMcCool's picture
PMcCool

Because of some scheduled maintenance on my car, I had to work from home one day a week or two ago.  That afforded me an opportunity to accomplish a couple of additional objectives: first, clear out some of the pantry contents in preparation for my pending move and second, make some bread.  As it turned out, that also became my last bake in South Africa.

In terms of the pantry, there was just enough rye flour to make a small rye sour, a couple of kilos of crushed rye, sunflower seeds, flax seeds, sesame seeds, whole wheat flour and bread flour.  While I couldn’t use up everything in a single bake, I was able to put together a formula that utilized all of those ingredients to some extent.  I thought that I would aim for something around 70% hydration, on the assumption that the resulting dough would be somewhat slack but still have enough body to carry the load of the crushed rye and seeds.  After some measuring and calculating, the draft formula looked like this:

Rye Sour

42g white starter (mine was roughly 60% hydration and there’s nothing magical about using exactly 42g)

140g whole rye flour

140g water

Soaker

200g crushed rye (cracked rye or rye chops would work just as well)

50g sunflower seeds

50g flax seeds

50g sesame seeds

350g boiling water

Final Dough

All of the rye sour

All of the soaker

450g water

150g whole wheat flour

850g bread flour

13g yeast

20g salt

The rye sour ingredients were thoroughly mixed the evening before baking day and covered while fermenting at room temperature (in the upper 60’s F).    The next morning, the sour was noticeably puffy, though nowhere near doubled.  When I poured in the water for the final dough, the sour detached from the bottom of the bowl and floated to the top.

The soaker ingredients were mixed the morning of baking day, covered, and allowed to cool until they were just warm to the touch.

The final dough was assembled and baked as follows:

  1. The rye sour, the soaker, and the water were combined and thoroughly mixed.
  2. The remaining flours, yeast and salt were added to the sour/soaker/water mixture and mixed until thoroughly combined.  The dough was sludgy and stiff, more like a rye dough than a wheaten dough.
  3. The resulting dough was quite a bit stiffer than I wanted, so I began adding water and mixing and kneading to incorporate the water.  Some 25 minutes and probably another 50g of water later, I called it good enough.  My initial thought had been to arrive at a dough that was slack enough to handle with stretch and folds.  That may not be a realistic goal, given the quantity of crushed rye and seeds.  This dough required a lot of muscle to perform the usual push/turn/fold method of kneading.
  4. The dough was placed in a greased bowl, covered, and allowed to ferment until doubled in volume. 
  5. After gently degassing the dough, I shaped it into two batards.  Boules would probably have worked just as well but my gear, including bannetons, was somewhere between Johannesburg and Kansas City.  Since I had to improvise, I placed the shaped loaves on a parchment lined baking sheet and covered them, allowing them to ferment until they were nearly doubled in size.  It was about that time that the dealership let me know that the car was ready.  Plan B, then, accompanied by much muttering.  I placed the loaves in the refrigerator and hoped that they wouldn’t over-proof before I got back.
  6. A little more than an hour had elapsed by the time I got back to the house.  The loaves looked a bit wobbly.  More muttering.  I preheated the oven (and steam pan) to 230C/450F which proceeded as it usually did, which is to say sl-o-o-o-o-wly.  Taking the loaves out of the refrigerator, I tried to slash them with the sharpest of the dull knives that were available to me, which caused a visible settling of the loaves and not much of a cut.  Quickly dumping some boiling water into the steam plan, I then manuevered the sheet pan with the loaves into the oven as gently as possible and left them to themselves for about 45 minutes.  During that time they regained about half of the volume they lost when slashed.
  7. When the loaves were done to the eye and the ear (the instant read thermometer was in the same crate as the bannetons and knives, remember), they were removed from the oven and allowed to cool on a wire rack, covered with a towel.

Dough at beginning of bulk ferment:

Dough at end of bulk ferment:

Finished loaves:

On the plus side, this is a very good bread, particularly with regard to flavour.  Lots of earthy notes from the rye while the sunflower seeds provide a more mellow richness.  The flax and sesame seeds each contribute to the crunch factor.  Surprisingly, this is not a tough bread.  Neither is it dry.  It is, however, very substantial, requiring real chewing.  Given the lengthy kneading, the crumb is very even, composed of small cells.  In spite of the high percentage of bread flour, it reminds me more of a vollkornbrot.  It definitely feels like a vollkornbrot in the stomach; thin slices are just fine, thank you.  I can report that it plays very nicely with ham and cheese but tends to overwhelm smoked chicken breast.

There are a number of things to address if I am able to try this again once I’m back in the States.  The first is to bump up the hydration.  Pushing it to 85% may not be too much.  That might loosen the dough enough to permit use of the stretch and fold technique and gain a more open crumb.  Then again, it may be too soft to carry the soaker successfully.  Maybe, just maybe, a bit of sweetener would bring some of the grainy flavours forward; perhaps a drizzle of honey or molasses, or a combination of the two.  Not tolerating any interruptions between final fermentation and baking will be important, too.  If the ambient temperatures are in the 70’s F or higher, going entirely sourdough with no commercial yeast is also an option.  Depending on moisture content, some alterations to the baking profile may also be required.  For instance, a wetter dough with some sweetener in it might want the high initial temperature for the first 15 minutes or so to drive oven spring, which would then have to be dialled back to prevent the crust from burning before the interior is thoroughly baked.  Hmm, I’m going to have to reacquaint myself with U.S. flours.  That may push things in unexpected directions, too.

Considering that the whole thing was jerry-rigged from start to finish, I’m reasonably happy with the outcome.  Probably the biggest frustration is that it over-proofed during the final fermentation.  Even with that happening, the bread is not crumbly at the top and dense at the bottom.  If I can source the ingredients (I’ve not had much luck locating rye chops or crushed/cracked rye in stores back home), I’ll definitely take another run or three at this to see whether I can come up with something that I can produce reliably.  If any of you want to try some variations on the theme, let me know how things go, please.

varda's picture
varda

Today was another snowday, so I again canceled a variety of plans to stay home with my son.   Amazing how nicely baking bread fits into that routine.   I had already planned to bake, but had no idea how I was going to fit it in, since I always manage to be out of the house at the exact moment that some essential step has to happen.   No such worries today.   I made Hamelman's 5 grain sourdough for the first time, as well as yet another iteration on my own elusive sourdough.  Actually I made Hamelman's 5 minus 1 plus replacements sourdough.  Since I don't like sunflower seeds, I upped the flax seeds and oats.  I don't have cracked rye (or know what it is) and had just bought a tiny bag of wheat berries, having no idea what to do with them, so I threw them into a coffee grinder and gave them a whirl, and voila - cracked something.   The resulting bread is just awesomely tasty.   Only after I tasted it did I run to this site and search, and see how them as come before me have raved about it.   Absolutely delicious, and compared to what I've been trying to make lately, like a walk in the park.   What other jewels is Hamelman hiding up his sleeve?   Not that he has any duds as far as I can tell.  But some are better than others, and this is just amazing.  




and rye and white sourdoughs side by side:


Daisy_A's picture
Daisy_A

Rye Stories: Daisy_A

I love rye bread and I'm not alone. When faced with a continental buffet my dh will make a bee line for the pumpernickel. As far as rye in mixed grain breads go I always feel there's room for a little more. So it's odd that it's taken me so long to try a 100% rye. I've been working my way towards it but had heard rumours that it might be troublesome. I was worried that it might implode or explode, either crack all over like 'a wedding cake left out in the rain' (as the poet W.H. Auden so famously described his own face), or fall in on itself like the ground over a hidden stream. 

Over the last few weeks, however, I have tried 3 100% rye formulae, the Borodinsky and seeded ryes from Andrew Whitley's Bread Matters and Mini Oven's favourite 100% rye (Bread Matters pp. 168-171, pp. 167-168; Mini Oven here). In the end, given that my rye starter is much more stable and strong than my wheat starters, these ryes have probably given me less trouble than the average sourdough. 

I did not adapt the formulae substantially so what follows are a few notes on method and taste. Bakers wanting to look into the Melmerby Borodinsky outside of Whitley's text might follow up on Andy/ananda's post here about the different Village Bakery versions, including an 85% rye. Andy's post includes a formula. There is a great discussion of Mini's formula on her original thread and in other TFL posts. 

The first 100% rye I baked was the Borodinsky from Bread Matters. When I made this I was running down my stock of Dove's Farm rye to try Bacheldre Mill but could not immediately source the latter. I had to make multiple calculations in order to keep my stock rye going and put together the formula without running out of flour and was congratulating myself on stretching my pea brain maths to the limit when I blanked out and went over on the water. Well that taught me to bake at the end of a long day…

The loaf came out a lovely golden brown but I thought I would have to spend the night on the couch waiting for it to bake out. After cooling the top sagged ever so slightly, like a cotton clothesline, due to the slight overhydration,  but the taste was superb. 

The second Borodinsky was made to share at an art and bread tasting event. Happily every crumb was eaten but I was so preoccupied with getting it to the venue without a hiccup that I forgot to take shots of it. So the elegant still life below is courtesy of event photographer Julian Hughes - thanks Julian.

© Julian Hughes, 2010

The second time I made this bread and after reading up on ways to manage rye, I added 40g extra water and 40g extra rye to the sour after 12 hours.  This was in part to add sweetness to the final bread and in part to allow the high hydration (1.6.3.), sour to mature for another 12 hours without becoming too acidic.

After the first Borodinsky I was able to swap to Bacheldre Mill. This is a much stronger flour than the Dove's Farm and I've found it suits the high hydration of Whitley's formula well. Crust and crumb have baked out well in all loaves made with the Mill flour. I find the crust tends to have a grainy finish due to the high bran content but I like that look, particularly as the crust also tends to be very golden. The flour has a beautiful, nutty flavour.

The next bread I attempted was the seeded rye from Bread Matters. I did make some adjustments to this.  I used 100% sunflower seeds instead of sunflower and pumpkin. This was largely due to availability. I hope to be able to dry seeds from the autumn squashes to use in bread but had none at hand when I made this. Having struggled to keep the coriander seeds on the Borodinsky rye while turning it upside down regularly to check internal temperature I also felt creating a sunflower seed coating for the seeded rye, as Whitley suggests, was beyond my skills. I omitted it but think it would actually be a nice touch. 

I also added a teaspoon of organic blackstrap molasses because I had just bought some at the whole food coop and wanted to play with it. I though this might soften the edge of quite a sour rye but given the sour notes of blackstrap itself it probably made it taste even sourer!  I have used malt syrup or honey since.

The second time I made this bread I also included a second build of 80g of flour to the sour after 12 hours to allow it to go the full 24 hours without becoming too acidic. I then reduced the flour in the final batter by the corresponding amount. The flavour was amazing, similar to that of an aged Manchego cheese. 

My slightly adapted version of Andrew's formula was:

Rye sour

160g of rye sour at 1.6.3 (fermented 12 hours then 80g more flour added)

Final batter

All rye sour   240g

Rye flour     160g

Sea salt           5g

Molasses          5g

Sunflower seeds 100g

Water 140g

Total 650g


Mini Oven's favourite rye. What can I say? It is a super-delicious formula. When I first joined TFL I used to gaze on Mini's post in wonderment. Even though Mini describes the process extremely clearly I couldn't imagine myself attempting the bread. Having and reread read posts on rye from Mini and other TFLers, including Andy, Hans Joakim, Karin, Nico, Khalid and Larry, among others, I finally felt I could attempt it and it went fine! Thanks all for your postings - they were very helpful! Sorry if I've missed any other 'ryesperts' - you were helpful as well!

I started with a small loaf, working the formula up from 60g of starter and added 2 tablespoons (5g) of mixed seeds, with an emphasis on caraway. Based on Mini's (1:3.5:4.16), formula this gave me a nice round 210g cold water, 250g flour to the 60g starter, for a final loaf of around 570g. I also added altus for the first time in any recipe - 20g of mixed grain sourdough with I dessert spoon of warm water and I tsp of honey. I mashed this into a paste in a pestle and mortar then folded it into the final batter. This formula yielded a loaf that was beautifully golden, with a gorgeous aroma, which was sweeter than those from Bread Matters. I will definitely do a larger loaf next time. We managed to wait 24 hours to try it but it was gone in just over a day! Thanks Mini, it was gorgeous! 

 

© Daisy_A 2010 I love to share bread stories and read other bakers' posts about bread. If you republish this page for 'fair use' please acknowledge authorship and provide a link to the original URL. Please note, however, I do not support the unauthorized and unattributed publishing of my text and images on for-profit websites..

breadbakingbassplayer's picture
breadbakingbass...

Hey all,


Just wanted to share with you this bake from 9/23/10.  It is a Tourte Auvergnate inspired by the recipe in Le pain, l'envers du décor by Frédéric Lalos.  His version is basically 80% rye, and the rest in white flour, which is made into a stiff levain.  I decided to make mine with 75% rye flour, and 25% AP flour.  I made the AP flour into a stiff levain, and then with some of the rye flour, I made a rye sour.  Here's the formula, process, and pictures.  Enjoy!


Overall Formula


750g Whole Rye Flour


250g AP


720g Water


18g Kosher Salt


1738g Total Dough Yield (approx)


 


Stiff Levain


250g AP


150g Water


50g Storage Sourdough Starter at 100% hydration


450g Total Stiff Levain


 


Rye Sour


150g Rye Flour


150g Water


8g Storage Sourdough Starter at 100% hydration


308g Rye Sour Total


 


Final Dough


600g Rye Flour


420g Water


18g Kosher Salt


450g Stiff Levain


308g Rye Sour


1796g Total Dough Yield Approx


 


Process:


9/22/10


6:30pm - Mix rye sour and stiff levain, cover and let rest on counter.


7:00pm - Put stiff levain into refrigerator.


9/23/10


9:00pm - Weigh out all ingredients, and place into large mixing bowl in the following order, water, levain, rye sour, rye flour, salt.





9:15pm - Mix for 5 minutes starting with a rubber spatula and switching to wet hands as the dough gets harder to stir.






Switch to wet hands and knead dough.



9:20pm - After mixing and kneading, cover and let bulk ferment for 1:30...



10:50pm - Dough after bulk ferment.  Notice the poke in the top part.



10:55pm - Divide and shape.  I made 3 relatively equal size boules.






Place in floured bannetons seam side down.



Cover and let proof for 1 hour.  Place 2 baking stone/stones in oven with steam pan filled with lava rocks and water.  Preheat to 550F with convection.


11:55pm - Turn off convection. Turn boules on to floured peel/flipping board and place in oven directly on stone.  When last one is in, pour 1 more cup of water into steam pan, close door and turn oven down to 500F no convection.  Bake for 10 minutes at 500F.



9/23/10



12:05am - Take out steam pan, turn oven down to 420F.  Bake for 20 minutes.


12:25am - Rotate loaves around, or between stones.  I am baking on 2 stones, starting them off on the bottom, transfering them to the top.  Bake for another 20 minutes.


12:45am - Take one loaf out to check weight and internal temp.  Should be at least 15% lighter than prebaked weight, and internal temp should be about 210F.  Turn oven off, and leave loaves in for another 10 minutes.



12:55pm - Take loaves out and let cool at least 24hrs before cutting and eating to let the crumb stabilize and dry out a little.



8:00am - I was a little impatient so I cut into one so I could see the crumb...  Slightly gummy as I had expected, but after a little toasting and butter, it was all good...  Enjoy!


Tim

davidg618's picture
davidg618

Saturday using Rye Sour excess from an earlier baking--3 or 4 days ago--I built more Rye sour, flollowing Greenstein's Secrets of a Jewish Baker; I did stage 3 feeding late Saturday evening, and refrigerated the refreshed sour intending an early Sunday morning bake.


Sunday; early AM: I let the sour come to room temperature (it had nearly doubled overnight, and risen more in the 1 hour warmup. I'd measured 25 oz. of Rye Sour into my hand-mixing bowl, and put the remaining cup of sour in the refrigerator, for another day. I'd previously weighed out the dough's First Clear flour, salt, and yeast.  I was about to pour the dough's water addition into the sour when the phone rang. Five minutes later I was out the door, heading for a local carriage driving show; it's organizer had called and asked my assistance. I couldn't say no. I spent five minutes covering the Rye Sour with plastic wrap, and putting it back in the refrigerator. The rest of the mise en place was left where it sat.


I came home late afternoon, sunburned of face, dusty, weary, and pleased with the day's work. However, I was in no mood to bake bread.


Monday (today) I picked up where I left off. Mixed the dough, and baked two loaves.


Minor differences: obviously the extra twenty-four hours retarding the sour; I restored the salt to the original recipe (I'd reduced it slightly when I made it the first time.), and I made the starch glaze with arrowroot starch instead of corn starch. I use arrowroot starch in lieu of corn startch in most cooking recipes. I find its silkier consistency more to my liking.


The first time I baked Jewish Rye, I had a couple of crust blowouts: unwanted blowouts. (see


Unwanted crust cracks and bursts; any ideas why? )

I got some good suggestions from other TFLer's, on how to prevent them. I incorporated all (or most) of their suggestions processsing this dough. I scored deeper, and (my idea; a variant of another's suggestion to make them longitudinal) I angled the slashes slightly from being square with the loaves' long axes; and I final proofed until I was certain any further would be over-proofed.


Here's the results, no Grand Canyon bursts!



I am, of course, delighted with the result. I'm certain the crumb will be consistent with the first bake. Thanks again to all those who helped me avoid unwanted crust bursts with this bake--and, hopefully future ones.


There is only one small doubt in my head: did the unplanned retardation influence the absence of unwanted cracking? D**m, I'll just have to bake this formula again, and eliminate the extra 24 hours. Tough, but somebody's got to do it.


David G


 

dmsnyder's picture

Greenstein's Corn (rye) bread

November 18, 2007 - 7:28pm -- dmsnyder

Greenstein's Corn Bread is the ultimate Jewish rye, and it is unique in the technique with which it is made. The ingredients are the usual - rye sour, rye flour, common flour (AKA first clear flour), yeast and caraway seeds. And water. The crust is glazed with a corn starch/water mixture.

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