The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How can I improve making sour rye bread

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vstyn's picture
vstyn

How can I improve making sour rye bread

Followed Greenstein recipe

seamed lava rock

baked at 375f

Didn't rise and very dense or small

My goal is to make good ny ry bread

golgi70's picture
golgi70

Up on the right do a search for Greenstein and you'll see some posts by dmsnyder who stands by this bread and has made more than a few times.  He or his posts on the subject may be able to assist.

Josh

dmsnyder's picture
dmsnyder

I have adapted George Greenstein's recipe to my own taste. I like a more assertive rye flavor, so I use medium rye or even whole rye (BRM Dark Rye or a Stoneground whole rye flour). You can use white rye, of course, if you prefer the milder flavor. More recently, I have been baking my sour rye loaves differently - At 460 for 15 minutes then 440 dF for another 20 minutes. I prefer the crust I get that way.

Here's a link to my version: Jewish Sour Rye but note the change in baking temperature.

And here are photos of my most recent bake of this bread  (3/7/2014):

Feel free to ask any questions after reading the linked blog entry.

Happy baking!

David

 P.S. You may find this useful also: Care and feeding of a rye sour

P.P.S. Your rye bread doesn't look bad at all. You may just need to proof it with some lateral support so it rises up instead of spreading out. I get the best results with a pretty full proof of this bread. I don't expect as much oven spring, but end up with a lighter, less dense crumb anyway. How much is "pretty full" will come with experience.

Mini Oven's picture
Mini Oven

Esp like the crust & scoring!   :)