The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Faux Deli Rye

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Susan's picture
Susan

Faux Deli Rye

Susan's "Faux Deli Rye"



 


75g firm starter


210g water


25g rye flour


275g high-gluten flour (if using bread flour or AP, adjust the water)


1 tsp caraway seed powder (optional, but good)


1 tbsp caraway seeds


6g salt


Mix starter and water, add the rest and mix, wait 20 minutes, *fold in the bowl, wait 10 minutes (3 or 4 times from *), cover and refrigerate overnight.  Remove from fridge, flatten on counter, *envelope fold, cover with bowl, wait until dough relaxes, maybe 15 minutes (3 or 4 times from *), let rise until when snipped with scissors you see a holey network (thanks, Dan Lepard, for that hint).  BTW, the last two times the dough is folded, round it up well.  Turn the dough ball to create surface tension, let rest for 5 minutes to seal the bottom, then overturn into a banneton.  Let rise for ~3 hours at room temp.  Triple Slash, spray with water, load into 500F oven, cover, bake for 20 minutes, remove cover, lower heat to 460F and bake for 10 minutes.  Turn off oven and leave for 5 minutes. Remove to a rack and rub butter over the loaf for a leathery crust rather than a crisp one. 


As everyone's dough is different, use your judgment concerning timing.  My room temperature is around 70F today.


Susan from San Diego

Comments

SylviaH's picture
SylviaH

Hi Susan, Thank you, I copied your nice recipe*directions...you must crochet too!
:*) Sylvia

weavershouse's picture
weavershouse

Susan,


Good to see what you're up to. The rye looks delicious. I'm just about to bake 4 loaves of your SS bowl bread and now I'm going to have to start all over. This looks too good to wait. It must have a good taste with the caraway.


 


I can't wait to try this. Thanks.


weavershouse

Susan's picture
Susan

Good to see both of you here.  Used to crochet, Sylvia.  May take it up again....  And Miss Weaver, I have a loom over at Prescott; or is Weaver your last name and not your avocation?  Don't answer that, at least not here.


This is my current daily bread recipe, just tweaked a little into a Faux Rye.  I always tell people who say they don't like rye that they don't like caraway.  Folks either like caraway or they don't--I never see any middle ground.  But those who don't like it would probably enjoy rye if the caraway was left out. 


Washing bowls?  If you use a plastic tub you can knock most of the dried-up dough out of it and then it's a snap to wash.  I was using my beautiful pottery bowls, but they are just too hard to keep clean.  And the plastic ones come with a top!  Oh, and in the background (at the plastic tub link, just above) you can see my top-of-the-line bannetons--uh, colanders.  Really doesn't take much to make good bread, does it?


If you make the faux rye, feel free to post it here, if you like.


Susan from San Diego

blackbird's picture
blackbird

Great ideas and I thank you for posting them here.  I shall give your recipe a try as I love ryes.  I didn't know about caraway seed powder.  I measure my water in a measuring cup and then add the seeds to soak for a half hour.


I use a bowl set in the empty kitchen sink and a large white plastic (?) thick cutting board for other work but often only the bowl is needed (no pun intended).  I rarely make a large dough, that is 4 cups flour or more.  I'm usually at three cups so I convert.


I'm new to this forum but this rye goes to the first try for me.


Robert

Susan's picture
Susan

I know you'll be happy visiting with all of us, Robert.  We're a friendly and helpful group. 


My breads also tend to be small, as that's all we need, and I still end up sharing with neighbors.  I believe caraway powder is often used in eastern Mediterranean cooking, so perhaps that will give you a hint about where to start looking for it.  Perhaps I should have named this bread Caraway White Bread because it has so little rye in it, but it is tasty, nonetheless.  It's my husband's current favorite for a turkey and Swiss cheese sandwich. 


Have fun, and I look forward to seeing you and your breads here at TFL.


Susan from San Diego

Susan's picture
Susan


The Southwestern Chicken Barley Soup is delish, quick, and is tonight's dinner, along with the bread.  I added a little brown rice and some shredded cabbage to the soup just because.

Paddyscake's picture
Paddyscake

as always and the soup looks yummy too! I've added both to my to do list!


Betty

ehanner's picture
ehanner

Very nice combo Susan. Your bread looks perfect.


Eric

Paddyscake's picture
Paddyscake

was excellent and is all gone!!! Made a few changes subbing a jar of medium heat salsa for the tomato sauce and adding fresh chopped cilantro and cheddar cheese on top.  Thanks Susan..


Betty

Susan's picture
Susan

And I'll try those substitutions next go-round on the soup, if you don't mind. 


Here's another easy recipe I love.  You can "mix and match" it in all sorts of ways.


Brown Rice Risotto 

1 cup chopped onions
1/3 cup chopped fresh parsley
1 clove garlic, crushed
1 cup uncooked short grain brown rice
2 tbs vegetable oil
2 cups hot chicken broth
1 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan cheese, optional

Saute onions, parsley, garlic, and rice in oil until rice is golden. Turn into a greased shallow 2-1/2 quart casserole. Add broth and seasonings. Stir well. Cover and bake at 350F for 1 hour or until rice is tender. Fluff lightly with a fork. Sprinkle with cheese, if desired.  Yummy.


Best, Susan

Paddyscake's picture
Paddyscake

I love to cook and am always on the lookout for great recipes. Unfortunately, I have a huge stack on my to do pile! Certain recipes catch my eye and zoom right up to the make ASAP pile..this will be one of those! My husband is a cheese maniac..so I'll have to bump up the the parm!


TY, Betty

blackbird's picture
blackbird

Managed a loaf, delicious crust, chewy crumb, wonderful oven spring, tasty.  Internal temperature reached 200F after 57 minutes at 450F setting.  Steam for about first 20 minutes by water pan.  No wash of any kind.


deliryecrumb


 Learned how to post photos, too.


Robert

Susan's picture
Susan

You did a great job, BB!  Congrats.  Can't wait to see more.


Susan


 

blackbird's picture
blackbird

thanks, Susan, but I didn't have a starter of any kind but proceded anyway.  So, what starter was used by you?


All the same, I have a good rye in time for the current sale priced corned beef and it is ok for a toasted cheese.

Susan's picture
Susan

Just my usual starter.  See Debra Wink's Blog if you haven't already read it.  There's a wealth of information there.


Susan