The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pastrami Rye Sourdough - no, not a sandwich

txfarmer's picture
txfarmer

Pastrami Rye Sourdough - no, not a sandwich


 


Got this idea from "Flavored Breads: Recipes from Mark Miller's Coyote Cafe", it reconstructs the classic pastrami on rye sandwich, and makes the ingredients (pastrami slices, onion, mustard, cream, milk, and rye) into a flavorful bread. However, the book only has volume measurements, and the ingredient ratios look rather "interesting" as the result. If I assume 120g of flour per cup, I end up with a 89% hydration level, without counting that 1/2cup of yellow mustard! So I basically changed up the ingredients ratio according to my preference, and turned the bread into a sourdough one too. 


100% starter, 200g


bread flour, 200g


rye flour, 180g


milk, 120g (I used nonfat)


heavy cream, 120g (it add some richness to the bread, just like Russian dressing does to a traditional pastrami rye sandwich)


butter, 28g


salt, 2tsp


mustard, 1/2 cup (I used yellow mustard I had on hand, but the book recommends half Dijon half whole grain mustard, I will try them next time, I image the flavor will be different)


brown sugar, 1tbsp, packed


pepper, 1tsp


onion, 2tbsp, diced (I used some caramelized onion I had on hand)


pastrami, 113g, cut into thin slices


 


- Mix together everything but onion and pastrami, autolyse for 20 minutes.


- Knead until gluten starts to develope, then knead/fold into onion and pastrami. It's a bery stick dough, and my hands were a nice shade of yellow.


- Bulk fermentation for 3.5 hours, S&F at 30, 60, 90 minutes.


- Shape into a batard (a big one, over 2lbs, I was too lazye to divide it), put into a brotform, cover and into the fridge it goes.


- 2nd day (15 hours later), take out and finish proofing (about 100 minutes)


- bake at 430F for an hour, steam for the first 15 minutes as usual.



 


Pretty decent ovenspring and bloom considering all that rye flour, and pastrami



 


Moist crumb, very flavorful. Mustard taste is very noticable, which I like, and I think a better quality/flavor mustard would enhance the bread even more. Pastrami and onion also play dominant roles in the taste.Not the most open crumb, but expect from a rye bread with so much fillings.



 


We all like this bread, tastes great, a meal in itself. The book has other intersting flavor combos that I want to try, but I probably won't use the exact formulas from it.


Comments

ehanner's picture
ehanner

Oh does that look GOOD!

txfarmer's picture
txfarmer

It's good indeed. I gave it a bold long bake so the crust is crisp, provides a nice contrast to the soft moist crumb.

Doc Tracy's picture
Doc Tracy

Wouldn't that just make the perfect grilled swiss cheese sandwich?

txfarmer's picture
txfarmer

It would indeed!

AnnaInMD's picture
AnnaInMD

and just when I was trying to be good ... I have to make this one :)

txfarmer's picture
txfarmer

Well, there's rye flour in it, so it must be good for you right? :P

Mini Oven's picture
Mini Oven

Would you eat it just plain?  Lettuce and cream cheese?  The mustard sure did color the crumb a golden yellow!


Mini

txfarmer's picture
txfarmer

We ate it plain with veggie soup, perfect for this weather. :)

Irrestinctus's picture
Irrestinctus

I'm interested to know, with all of the dairy and brown sugar, what the texture of the crust is like. The color is outstanding and looks to be a firm and chewy one.

txfarmer's picture
txfarmer

I baked it for a long time, so the crust is pretty firm, crispy at the "ear" parts. As it's stored, the crust did get soft but it's back to crispy again after some toasting.

louie brown's picture
louie brown

Great job with all those ingredients. I've been interested in similar things lately; I'll have to take a look at this book. Does he do much with flavored liquids in place of water, or is it more adding things to the dough?

txfarmer's picture
txfarmer

It's mostly adding stuff to the dough, and the "stuff" includes spices (a lot of chili since the author's restaurant was in NM), meats, veggies, fruits. Not too much flavored liquids that I can think of. I made a blackbean sourdough before (http://www.thefreshloaf.com/node/14831/black-bean-chipotle-sourdough), also inspired by a recipe from that book.

rts306's picture
rts306

Your bakes are so unique and look great....another one to try!

Paddyscake's picture
Paddyscake

Appreciate your nice write ups, pics and intriguing flavor combos!


Can I have some more, please?


Betty