Jewish Corn Rye
Several years ago, when I first started haunting TFL for clues on how to make Jewish Rye, I came across references to George Greenstein's Secrets of a Jewish Baker. The breads I made from this book were god awful which had nothing to do with George Greenstein and everything to do with the (lack of) skill of the baker. As time went on and I learned more about bread baking in general and Jewish Rye in particular, SOAJB got pushed to the back of the shelf and almost forgotten. And yet people like David Snyder reminded me of it with his occasional Jewish Corn Rye bakes. See for instance here. Yum.
The other day I came back to it I decided to handle the volume measurements in Greenstein by pulling out the old measuring cups and then weighing what I did as I went along. Then make adjustments from the weighed measurements going forward. Since then this bread has become my new favorite. I already make Tzitzel and Flaxseed Rye and Borodinsky and Schuster Loaf, so do I really need another rye on my plate? Absolutely. So good. Must have more.
|Rye Sour (80%)||156||156||22%|
|Caraway to sprinkle||700|
Ripen 80% rye sour until pungent
Mix all ingredients
Bulk ferment until somewhat puffy (this took two hours today in 70degF kitchen)
Shape into a jelly roll and mold the ends shut
Proof until it starts to soften (this took 1 hour today)
Glaze with cornstarch mix (boil two cups water - dissolve 2 tbsp cornstarch in 1/4 cup cold water. Whisk into boiling water until thickens and clear.)
Sprinkle with caraway seeds
Preheat oven to 500. Load bread with steam for 1 minute. Turn off oven for 6 minutes. Bake at 430 for 20 minutes.
Note that I did not use yeast in addition to the rye sour as Greenstein does. Nor did I keep the fermenting dough wet as Greenstein says - just the regular old bulk ferment in a covered bowl.