October 19, 2010 - 12:07pm
My Try at Eric's Fave Rye
The recent resurfacing of Eric's Fave Rye combined with my having both good rye and First Clear flour from Stan's book testing which I wanted to begin using. So..I gave it a stab and the results turned out pretty good. My key "error" was not having caraway seeds so I substituted mixed seeds (cereales) as an alternative. Flavor is really nice. Now I need some pastrami!
Other than the seeds I basically followed Eric's recipe. However, I did bake at 375F and used a cloche for the first fifteen minutes followed by 28 minutes uncovered. If I had it to do over I think I would leave the bread in the oven for five minutes after turning off the oven with the door ajar to give a bit more crust.
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Those are some really nice boules crust and crumb ,longhorn!
Yum! you did a good job with erics fromula.
I was really pleased. The dough was well behaved, and the crumb more open than higher rye sourcoughs, and the flavor is very nice. Eric seems to have a real winner in that recipe. I will probably increase the hydration slightly next time to try to open up the crumb a bit more and will make sure I have some caraway to make it more conventional. However the seed blend I use on Eric Kayser's Pain Au Cereales is a quite acceptable alternative (poppy, golden flax, brown flax, black sesame, yellow sesame, and others depending on my mood and availability).
Thanks!
You did a great job with the Rye recipe. The crumb looks perfect. I agree on the leaving it in the oven to dry out the crust. It can be a little hard to slice if the crust doesn't get crisp. Actually Mark Sinclair told me he started baking at a higher temp and gets a better crust. Try the next one at 440F and brush with egg wash before seeding. I think you will like the crust better.
Eric
I give your instructions a lot of credit. This is a great light rye. Really nice! It was the first time I had used first clear flour and that was interesting and educational. I don't know how much credit to give to the clear but the dough was surprisingly friendly to work with. And the flavor is delightful!
Jay
Thanks Jay, glad you liked it. I use bread flour these days as it's more readily available. It takes a little more development as in maybe an extra stretch and fold or two.
Eric
I have been baking basically this recipe for quite some time now. I bake at least one batch every week, as it is my favorite bread of all those I bake. Seems like a lot of my gift recipients really like it, too.
I cannot find a local source for first clear flour, so I also use bread flour and get fine results.
Bob
I currently have about 5 pounds of first clear so I will use that over the next couple of weeks. That should give me a good reference point to compare bread flour. Do you know what the protein content of your bread flour is?
Bake On!
Jay