ITJB Old-School Deli Rye!
I followed the three stage build by the book and only varied from the formula at the proof and bake stage. I shaped a boule and proofed seam side down in my new brotform, then baked in a hot cast iron dutch oven. I did score the loaf and I thought it looked like I had deflated it, but the loaf sprang nicely and the seams burst organically.
I have a fairly new Henckels serrated bread knife and I had to saw for quite a while to get through the crust. The crust has a nice snap when you bite into it, a very soft crumb and wonderful flavour!
This bread made a superb Montreal smoked meat sandwich and this bread will be going into my regular baking rotation. Next bake I will add the onions, dehydrated and fresh, fried in oil along with the onion water. I really liked how that kicked up the flavour profile in my last Peter Reinhart deli rye version.
I have one more loaf to bake so my friends and neighbours will be very happy with me today. Next up is the Hungarian walnut filled rolls,
Norm and Stan, I am LOVING your book!
Best regards, Brian
Comments
I'm with you on the onions and onion water. Makes the deli rye - more deli..ish! Hungarian Walnut Rolls sounds terrific for the next bake!
Have some chiken breasts, beef ribs and Italian Sausage in the smoker today.- for dinner tonight and lunch tomorrow.
Happy Baking and skiing now that the Polar Vortex has moved back to where ever it came from!
Here is the second loaf. I retarded it cold outside and no score this bake. The loaf sprung up a lot more than the scored boule.
Happy baking folks! Ski
You sound busy in your kitchen. Always a good thing to keep friends and neighbors happy :)
Now that you have baked this, how do you think the flavor compares with the other deli rye you baked or were there no noticeable differences between the two formulas once they were all baked?
Janet
It is nota exactly an apples to apples comparison as the only way I have ever baked PR's deli rye is with fried onions and more recently with both fried and re-hydrated onions using the onion water in the mix. Now tht made some delicious bread, but I like the suitableness of the flavour of the old school loaf and prefer both the crust and crumb. Next bake, I will halve the recipe and add the onionsin the second build, use onion water. This should make an already wonderful bread a notch better IMVHO!
There were even differences between the 2 loaves bakes as the photo shows:
The first loaf, shown on the right clearly collapsed when slashed. On re-reading the instructions, they are not slashing their footballs. Oops! I did not slash the second bake and have a more open crumb. Both breads taste great. The only other variable on the second bake was after dividing the dough, I pre-shaped and placed the second into the fridge. After proofing and baking the first loaf, I shaped the second, placed it in the brotform and into plastic and into the fridge, so I could go skiing. Five hours later it had filled the brotform in the fridge, so oven on and out of the fridge. After 30 minutes on the counter it passed the Forkish finger poke test perfectly. So far, this is the best sandwich bread I have ever baked!
Happy baking folks! Ski
I appreciate your comments. I find refrigerating doughs before baking does make a difference too and I like knowing I can indeed pop a loaf into the refrig. to bake later if my schedule demands it…..but not for skiing….:(
When you get to the Onion Rolls in ITJB I am sure you will love them. The filling is one I make and simply add to the ITJB loaf you just baked…using that soaking water too. I will forewarn you that when adding the onion water to your dough it may slow down fermentation by quite a bit. I asked Stan about it and we decided it had to do with something in the water :^) If you want to keep things moving along a more reasonable time table you might want to toss in a bit of IY to the final dough.
I am glad you are enjoying the bakes in this book. I really like it too. Especially all the extra information they toss in about they adjust one basic dough to use in a variety of breads or pastries.
Janet
That's a fine looking bake Ski. I have not made this formula in a while but I promised another baker who was asking me a bunch of questions on my blog post about the same bread I would bake it soon.
Happy baking and Skiing!
Ian
. . . the best sandwich loaf I have ever baked! Happy baking, Brian