The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Leader's Silesian Dark Rye

dmsnyder's picture
dmsnyder

Leader's Silesian Dark Rye

Yesterday, I made the Polish Cottage Rye from Daniel Leader's "Local Breads." Today, I made the Silesian Dark Rye from the same book.

The Dark Rye uses less rye sour and, while the Cottage Rye uses rye in the starter only, the Dark Rye has 30% whole rye in the final dough. It has a much darker crumb and has a much more assertive rye flavor. The Dark Rye did not have the oven spring of the Cottage Rye and produced a flatter loaf. The cumb was somewhat less open, I assume due to a combination of more rye and lower hydration. But it was both chewy and tender. Both breads are moderately sour but also have, to my taste, a lovely sweet taste.

The Silesian Dark Rye may possibly replace the 100% sourdough rye from "Crust and Crumb" as my favorite rye bread. We'll see how it makes toast (with almond butter)for breakfast tomorrow morning. :-)

BTW, Slidething, the Silesian Dark Rye just cries out for ruben-fixing!

David

dmsnyder's picture
dmsnyder

Silesian Dark Rye

 

Silesian Dark Rye


David
dmsnyder's picture
dmsnyder

 Silesian Dark Rye - Crumb

 

Silesian Dark Rye - Crumb


 David
Mini Oven's picture
Mini Oven

Might want to try a smaller/taller proofing basket or try rolling a dish towel to support the outside edges during proofing.  With more rye in the final dough, it's very important not to overproof.  I notice a slash around the loaf on the right side, this could also add to flat outcome.  Not to worry, It's a darn good first loaf for a new recipe!  You're making me hungry!  :p

Mini O

slidething's picture
slidething

 David ~

  Right you are - this Rye does call out to be used for a ruben. Mini O is right about smaller/taller proofing basket to get more height - will try it - still a tasty looking bread -

 Made Laurels Kitchen Sour Corn Rye awhile back - after first proof/rest it said to divide into two boules - LOL was small so did not follow this advice - just formed one - turned out huge - but tasty.

 P.S.S. How was it toasted ? 

 Slide__Out

dmsnyder's picture
dmsnyder

Mini Oven - Thanks for the suggestions. I'm seriously thinking about getting some traditional cane brotformen, especially for these rye breads. However, the linen-lined banneton has fairly steep sides. The loaf just spread a lot when it was unmolded. Your point regarding slashing is well taken. I started out thinking of slashing patterns as mainly decorative and to keep the loaves from bursting. I'm starting to appreciate their role in directing oven spring. Slidespring -The toasted dark rye was very good. The rye flavor was more pronounced, and the taste was less sour today. I think I still prefer Reinhart's all-sourdough rye from Crust and Crumb for toast. I like a stronger sour flavor for toast, personally.I've made two half sandwiches with kosher salami, one each with the Polish Cottage Rye and the Silesian Dark Rye. Data analysis pending lunch.
David

SaraBClever's picture
SaraBClever

I loved it with lingonberry preserves from Ikea!  As for the reuben--that's exactly why I made it--my mother in law was coming up to help with my sons and I know she loves those sandwiches.


I don't have a blog on this site, but here's a link to my take on it.  I love this book--too bad there were so many printing errors!  (I'd post the photos here directly but I can barely keep up with my blog)


http://threecleversisters.com/2010/09/09/dan-leaders-silesian-dark-rye/