Jewish Rye re-visited
I had promised to bring 4 loaves of Jewish Rye to a 4th of July party this weekend so I dusted off my Favorite Rye recipe. I've been thinking about Norm the last few days and thought I remembered he had made some suggestions on Deli Style NY Rye. After digging around I found his suggestion for a max 40% rye sour component and a warmer oven than I usually use for this.
The bottom line is I made a last minute change and cut my sour to 40% of the dough flour weight and kicked up the temp to 410F. Usually I use about 60% sour. The finished loaves didn't blow up as much as usual so they look better. I still got a nice rise and good color and they smell great. I won't see the crumb for a few hours but everything looks good so far. I did have one loaf blow out in the center that I don't know how to deal with. I stopped slashing these since it didn't seem to help. I gave them a light wash of corn starch in the middle of baking and again at the end with a sprinkle of Kosher Salt as you can see.
One other change. Norm suggested using light rye which I did with these. Normally I use whole rye. The light rye seems more refined and the dough was smoother. Over all the changes I think make this a better bread. We'll have to wait for the corned beef to know for sure!
EricNY Jewish Rye-revisited