May 16, 2016 - 7:02pm
3-Stage Sponge 100% Rye from Poland
Lublin Rye is a moist, close-crumbed Polish bread that showcases the subtle flavors of white rye, set against the mild, balanced sour of a 3-stage sponge
Recipe here.
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Lublin Rye is a moist, close-crumbed Polish bread that showcases the subtle flavors of white rye, set against the mild, balanced sour of a 3-stage sponge
Recipe here.
Bread and sandwich, both.
Paul
Thanks Paul.
I really love how you presented the recipe, with photos of each stage and easy to read directions. Is this how the recipes will be presented in your book? One note, it would be helpful to list fermentation temperatures. Room temperature is highly variable. Plus many of us use temperature controlled proofing boxes.
I specify in the Stage 1 instructions that room temperature is 70F/21C, but don't repeat it in subsequent instructions.
As for layout, the book won't have all that many illustrations, but the directions are very similar in tone and detail. I decided to go that route in the blog because Kenji Lopez-Alt's use of step-by-step photos in The Food Lab inspired me. Hopefully, if there's a volume 2 of The Rye Baker, I'll use that approach.
Again, thanks for your comments,
Stan
I really look forward to the book. I like being able to see what the texture and color of things should look like. If you've ever seen books by James Peterson, he uses this approach, and it is a very effective teaching tool.
rye, other than using it for dough flour after using the hard bits for the levain, but it is good to know that it too makes fine bread all on its own. Well done and Happy baking.
What a great looking rye bread Stan (as are so many others in your blog)! I am itching to try it. I have a long established active rye sour, but I have no idea what white rye is. I live in Australia and only have access to light rye or whole rye in my area. Would the light rye be suitable for this recipe? I would appreciate any help so I can get started asap. Thanks.
Sondra
To a point, the choice of rye flours is personal. This formula calls for white rye because that's what's used in the "authentic" version of this bread. You can go to a darker rye --- "light rye" in your case -- without any negative effects. Do expect, however, the rye flavor to be more pronounced and the dough to be a bit thirstier, so I'd probably increase the hydration from around 65% to around 68-70%.
Stan
Than you so much Stan for your prompt reply. I will now get organised and attempt this great looking bread. Rye is my bread of choice so a more pronounced rye taste to me would be a bonus. I usually try to replicate recipes using exactly the same ingredients in the first instance and make any alterations or substitutions in subsequent bakes. Thank you again for your courtesy in responding.
Sondra
Hello, many bakeries use white rye and color the bread. A great source for white rye flour is www.nybakers.com I;ve used their products for years. Chris
While we do ship overseas, the cost can be prohibitive. Just sayin'
Stan
Thanks Stan for the recipe. I've had a rye starter for a couple years now, love the aroma! :)
I was really intrigued by this recipe and finally got around to making it. I switched it up though, doing the first step in the morning, the second step that night, then the third step the next morning.
Anxiously waiting to cut into it... :)
Let us all know how it turned out.
Best,
Stan