December 19, 2016 - 2:14pm
Old-School Deli Rye...
...from Stan Ginsberg's The Rye Baker. Made with medium rye flour and first clear flour.
Nice moist crumb. Good recipe if you remember this category of bread from childhood.
Didn't use caraway seeds because certain family members don't like the flavor.
Half-eaten in the shot below!
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with a great crumb texture, very even one. I was eating something like that in northern Germany one week ago.
Well done and happy baking Weizenbrot!
Joze
Stan would be proud.
I find it ironic, Weizenbrot, that you are making Roggenbrot.
The recipe is actually 61% weizen / 39% roggen.
The username Roggenbrot was already taken so I couldn't use it!
well done and happy baking
Hi Weizenbrot -- can I ask you a question about this recipe?
I have this book, and a good strong rye starter and I want to try this recipe. However, I am confused about the timing.
The STAGE 1 SPONGE is listed as DAY 1 MORNING, but the directions say to mix and let sit overnight for 10-12 hours.
The STAGE 2 SPONGE is listed as DAY 2 AFTERNOON, etc.
Are these typos? It seems to me the three steps should be DAY 1 EVENING, DAY 2 MORNING, and DAY 2 AFTERNOON.
I suppose technically, you'd want to feed your starter on DAY 1 MORNING to make sure it's strong enough to create the sponge later that day, but that step is not listed in other recipes.
I ignore the stated timings and just make sure I have the sponge at its peak at the time I want to bake. If you know how your starter behaves, you can judge when to perform the various steps.
Good luck!
That makes sense. Speaking of which ... for this "two stage" loaf, the first stage looks almost identical to a normal overnight feeding. Seems like I could just do that tonight, then do the "second" sponge in the morning.
Is that how you read it?
Yes, I treat all these sponge builds as regular feedings. You just want to have the sponge at the expected hydration and in peak condition at the time you make your dough.
Go for it!
Even though I had Dark Rye Flour (not Light) and AP Flour (not First Clear) ... and it turned out really well!
I was a bit concerned when the second sponge did not do much, but the other stages were good. I have to confess my shaping was lazy, too, but that's OK -- it tastes great!
How about a crumb shot?
Here you go
Looks delicious!