The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

[ITJB] Old School Deli (Sourdough) Rye

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loydb's picture
loydb

[ITJB] Old School Deli (Sourdough) Rye

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!

 

Comments

ehanner's picture
ehanner

Delicious looking breads!

Eric

loydb's picture
loydb

I'm happy with how they came out. I need to get some smoked salmon and red onion now...