The Fresh Loaf

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rye sandwich loaf based on Eric's

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blackbird's picture
blackbird

rye sandwich loaf based on Eric's


This is a blog entry of a rye sandwich loaf.  Rye content is only one-third cup rye and two and two-thirds cup white bread flour.  My blog on a little rye is the opposite.



I'm using Eric's sandwich rye recipe to make larger loaves for sandwiches of normal size.  I have to make some changes due to my lack of experience and personal preference.  The recipe is a good starting point for me and I'll try to get closer to the original.  


I am not using any kind of starter at this point although I hope to improve as I have no real experience with starters. 


Overnight cold fermentation in the fridge is the main technique plus stretch and fold kneading which I'm learning.  I've learned my oven bakes unevenly so I'll rotate the loaf on the next bake.  My first loaf had caraway seeds.   Great oven spring.


I've obtained a spray bottle, a better thermometer instead of the large meat thermometer I've been using, and a dough scraper for my 2nd loaf of this type.  All nice to use.  I'm learning and will soon make my 2nd sandwich loaf.


Robert


 

Comments

ehanner's picture
ehanner

Looks good Robert!


If you don't have a starter to use you can add a Tablespoon or two of vinegar to the rye mix to approximate the sourdough influence.


Eric

blackbird's picture
blackbird

Thanks Eric, I must try that.  I have cider vinegar.  So many little things to learn. 


I got your recipe from Susan's post.  http://www.thefreshloaf.com/node/5076/eric039s-fav-rye


Her 1st loaf looked so good.  I'll try to shape a loaf like that.  In my baking days of the past I've never made one in that shape nor the cuts like that.  Most of my loaves were in some kind of form from a bread pan to cast iron dutch ovens.  I made a baguette occasionally although usually in a baguette form pan.


Now, I should try more free form.


I must say this rye recipe is a hit.  I'll learn alot from it.

ehanner's picture
ehanner

That rye is a good one but I suspect it would be a lot better with some soured rye. Not to much vinegar, maybe start with just 1 Tblspn.


That loaf made is beautiful. She baked that under her bowl and got a great oven spring.


Maybe you should try starting a sourdough culture if you like rye breads. It's not hard and if you use Debbie Winks process I would say fool proof.


 


Eric

Cooking202's picture
Cooking202

How do I find Debbie Winks process for starter?  TIA  


Carol

Mini Oven's picture
Mini Oven

type:  pineapple-juice-solution-part-2


or click here:  http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2


I also reccommend reading part 1 as well.

oxler21's picture
oxler21

I have found the basic light rye bread with an overnight fermentation works very well. In fact is a bit more-ish.


I am also trying to get a starter going based on whie bread flower but seems to have a 'crust' on it so not sure if it is working or I overheated it in the airing cupboard.

oxler21's picture
oxler21

The recipe for above from Bread World which combines orange peel, anise and fennel has been a hit with those to whom I have offered it.  It is fairly quick to make as has only one main rising but is moist and almost cake like. I have taken to doubling the ingredients and making two loaves. tasty with honey or jam.

blackbird's picture
blackbird

I'm looking into it now at that website.

pattycakes's picture
pattycakes

Although I rarely use the no-knead or almost-no-knead recipes these days, having become a sourdough convert, I have made a delicious rye with the Cook's Illustrated rye recipe for Almost No-Knead Bread. I added a tablespoon of KAF Deli Rye flavor, which basically has more of the cultures that one would find in a good sourdough. Those loaves are not the real thing, but in taste and looks would pass with flying colors...For anyone who isn't into sourdough or the long learning curve involved with rye breads, that approach works well.