Eric's Rye aka Mark's Favorite Rye
I tend to be a bit picky when it comes to rye bread, so I've been searching for a while for 'the perfect recipe'. This is it. This is the same bread that was posted as 'Eric's Fav Rye' by Susan late last year, and I finally gave it a try. I followed the recipe except for a few slight modifications (AP instead of clear flour) and kept the hydration the same. Instead of a cornstarch glaze, I brushed on egg before the bake and sprinkled poppyseeds to top them before scoring. I cut into it after only an hour of cooling just to try it, so the inside looks a little bit soft, but the flavor is great. I was looking for a harder crust and since he described this as a softer one, I upped the temperature to 405 (convection) and the timing was for 33 minutes. The proofing stayed the same.
Edit: The internal temperature after baking was 201.7F.
Thanks Eric, for the great recipe.