Dabrownman Deli Rye
Just checking in today. I just cut into dabrownman's Deli Rye having baked it last night. It was 60% bread flour, 40% rye at 75% hydration. I used 15% levain at same ratios with about 7% bread spices and 2% salt. Total dough weight was 800 g. The flour came straight out of bags of King Arthur's finest. No sprouting, milling, or sifting. His recipe is here:
The bread was SO darned good! WOW, the bread spices are amazing! I can't believe a new sourdough baker, having only started in June, could bake a bread like this!
This bread was baked in a loaf pan. The crust was soft. The crumb so delightfully likewise! It was tight with no big holes - a PERFECT sandwich loaf! Good rise, wonderful color. I can slice this as thinly as I like.
I can't stop eating it! It has a nice licorice kind of flavor with just a small crunch from the seeds. Not even a crunch, just something there to let you know that it's not just "bread." The seeds were added to the 20 minute autolyse.
What I especially like about this bread was how wonderfully it fit into my schedule! Since I only have maybe three hours at night after work and before it's lights out, all the fermenting, proofing, and baking was spread out over three days. My only wish is an easy way to share photos from my phone.
I love relaxing with my friends on TFL after work. It is the most enjoyable part of my day... out in the backyard with a cigar and a Mai Tai during the first days of autumn in New England. So beautiful, such great company on TFL. And no easy way to share a photo without going inside to sit in front of a computer and ruining a nice night out.
My bread is not perfect but it WILL win the one award most important to me: Brian Murphy's Favorite Bread Award.
I'd like to thank my parents (Hi, Mommy! Daddy looking down from above), my wife and family, the cast and crew, friends from TFL... :)
Seriously... just a nice bread that I'm proud of and happy that I can share what I can on TFL with folks who understand.