The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Version of Eric’s Favourite Rye

ananda's picture
ananda

My Version of Eric’s Favourite Rye


This is very much my take on Eric's formula.   I don't like dried onions, but I love fried onions.   I used my liquid rye sourdough, and it ended up as 30% pre-fermented flour.   There is no added baker's yeast, and the hydration is 70%.   I used an Organic white bread flour in the final dough.   Here is the formula:

Eric’s Favourite Rye

 

Rye Sour Refreshment

Day/date

Time

Sour [g]

Flour [g]

Water [g]

TOTAL [g]

Temp °C

Thurs 22 November

08:00

40

150

250

440

28°C

Thurs 22 November

13:00

440

1350

2250

4040

28°C

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Rye Sourdough

 

 

Bacheldre Organic Dark Rye

30

1500

Water

50

2500

TOTAL

80

4000

 

 

 

2. Final Dough

 

 

Rye Sourdough [above]

80

4000

Marriage’s Organic Strong White Flour

70

3500

Caraway Seeds

0.6

30

Salt

1.8

90

Fried Onions

7

350

Water

20

1000

TOTAL

179.4

8970

 

 

 

% pre-fermented flour

30

-

% overall hydration

70

-

% wholegrain flour

30

-

Factor

-

50

 

Method:

  • Build the sour according to the schedule.
  • Chop and fry the onions in olive oil and allow to cool
  • Combine all the materials for mixing, and use a hook attachment, mixing on first speed for 3 minutes.   Scrape down the bowl and mix a further 5 minutes on second speed.   DDT 28°C
  • Ferment in bulk for 2½ hours, with 3 S&F, every half hour.
  • Scale, divide and mould round.   Rest covered for 15 minutes.
  • Final shape and proof 1½ hours.   Use couche or bannetons
  • Score tops and bake in wood-fired ovens
  • Brush with Corn Starch Glaze.   Cool on wires

I've also been making lots of mince pies, and a rather nice Banana Bread flavoured with vanilla, fruit and nuts too.

Some photos:

For an all-round great guy

Best wishes

Andy

Comments

Franko's picture
Franko

Fantastic looking rye Andy, very nicely done. I can't think of a better tribute to honour Eric's memory and love of breads and baking than what you've done here. Bravo!

All the best,

Franko

 

Floydm's picture
Floydm

 Wonderful, Andy.

-F

PiPs's picture
PiPs

Great bake Andy,

Your take on Eric's Rye looks beaut!

Cheers,
Phil

dabrownman's picture
dabrownman

this extraordinary tribute to Eric has all the hallmarks of possibly becoming one of your best selling rye breads!! 

Very nice baking Andy!

varda's picture
varda

and an impressive display.   Undoubtedly good eating as well.   -Varda

breadsong's picture
breadsong

Andy,
What a lovely way to honour Eric.
You’ve been baking from the heart - and it shows, with these absolutely beautiful rye breads.
- breadsong

ananda's picture
ananda

Thank you all for commenting on my version of Eric's Favourite Rye.

It tastes wonderful...lovely savoury flavours coming through.   I am very happy that you all think I have done justice to this bread.

From the heart,

Andy

GrapevineTexas's picture
GrapevineTexas

A wonderful tribute, too.  

Kudos!

ananda's picture
ananda

Thank you GrapevineTexas

Best wishes

Andy

SylviaH's picture
SylviaH

Yes, baked from the heart and it shows!

Sylvia

Song Of The Baker's picture
Song Of The Baker

Wow...now that's a kitchen load of a bake!  I dream to one day be able to turn out batches like this.  Nicely done Andy!

Also, I hope you are charging and selling those ;)

John