The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dabrownman Deli Rye

BXMurphy's picture
BXMurphy

Dabrownman Deli Rye

Dear blog,

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:

http://www.thefreshloaf.com/comment/359351#comment-359351

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.

Murph

Comments

Danni3ll3's picture
Danni3ll3

Go to edit your post and look for a button at the top that says something like choose or select a picture. It is to the left of the uplload button. A pane will show up that asks you if you want to take a picture or choose from the library. Do one or the other. Then upload the picture of your choice. That picture will be at the top of your post. You can only upload one picture that way but it is better than nothing. This works on my iPhone and if you don't have an iPhone, I am sure that it would be something similar on an android. 

BXMurphy's picture
BXMurphy

Hah! Hahahaha!

Hi, Danni!

Son of a gun if your suggestion didn't work! Hah! Love it! :) That's terrific! It took me all of 30 seconds to stick my pan of dough in there. Sheesh! Hah! That's great!!

I think I'll have another Mai Tai, just for that! Sure, Mrs. Murphy will be along shortly for the incessant reminders (DON'T say nagging!) to get to bed but, you know... I'm a tortured man.

Thanks, D!

Murph

leslieruf's picture
leslieruf

it sounds so good, need to see the inside -- now you have it sussed!

 and yep! TFL is AWESOME

Leslie

Danni3ll3's picture
Danni3ll3

all pictures like that but unfortunately not. That's why I use my Facebook trick to upload more pictures in the body of the post. I think my friends might be getting sick of seeing my bread pictures though. ;-)

BXMurphy's picture
BXMurphy

Hi, Danni!

NEVER stop sharing!! You're the glue that holds the family together!!

Our Blessed LORD teaches that we are all parts of one body. Some parts are poets, prophets, and preachers. Others are builders, hunters, and gatherers. Still more make a house a home. ALL share in the riches that each brings to life here on earth.

That you share and I enjoy is what makes the journey worthwhile. Thank you for being a friend. I shall think of you as a contemplate the splendor of the flowering bush that is before me.

Murph

BXMurphy's picture
BXMurphy

Hi, Leslie!

Thank you for poking in. You're a dear. Please keep in touch.

I enjoy my bakes and love my TFL friends. My work days are long and irregular. When work is done, I'm relaxing outside with a cocktail, a cigar, and TFL on my Samsung Android. The crickets are chirping, the smell of pine is fragrant in the sweet dew of an autumn evening in New England. I'm 30 miles north of Boston, Massachusetts, USA. Such beautiful evenings that I'm loath to spoil it by sitting inside at a computer to upload pictures.

It's unfair to my TFL friends that I don't share as many pictures as I'd like. But if you were with me here, laughing and enjoying this moon-lit sky under a canopy of stars, you'd insist we all stay put, enjoy the food and company, and photos be damned! :)

Wish you were here...

Murph

leslieruf's picture
leslieruf

wish I could write like you do.  but... will share todys bake later tonight.  When I look back on my bread journey, the huge strides I have made since I joined TFL are amazing!!!  I am constantly inspired and wowed!

Wish I could join you under the stars... here it is early spring and not yet sit outside weather.

Leslie

Ru007's picture
Ru007

to bake Murph! 

Well done, i'm sure it tasted awesome. I also wish i had time to bake more than once a week :)

Congrats on the award!!  LOL!!! I'm sure your next bake will be just as award worthy. 

BXMurphy's picture
BXMurphy

Hey, Ru!

You're just the sweetest thing! Thanks for being a friend!

I loooooves me some women. You're a crazy bunch but I loves me some crazy, too! Women are just easier on the eyes. :)

Seriously, you and all the women here are a delight. What I so much enjoy is your matter-of-fact way of just putting a delicious loaf on the table. Mrs. Murphy amazes me by whipping up a loaf in four hours that takes me four days to make. :)

You're among my many favorites to follow on TFL. There's new guys and veterans but I sure do enjoy reading enthusiastic writers like you. Being able to live a life through someone else's experience is a joy. Thank you so much for sharing! 

Murph

dabrownman's picture
dabrownman

enough.  This one is a good sandwich bread for sure. My daughter was in Boston earlier this week and is now in Cape Cod eating lobster from the pictures I've seen.  Oh to be young with the world your oyster!

I love being retired but still only bake once a week.... even though I baked twice this week:-)  It is nice to have half a dozen different breads in the freezer a long as they are only a quart loaf each....All you need is some fruit and half dozen kinds of cheese to go with them.

Glad you liked the bread and happy baking Murph - I'Il be ready for a prickly pear nargarita pretty soon - once I get the pool cleaner fixed..

BXMurphy's picture
BXMurphy

Your daughter's doing pretty well for herself by visiting the Commonwealth. We have everything here: forests, beaches, night life... no deserts and no palm trees, though.

I very much enjoyed seeing my first palm tree on a trip to Florida. I can do without the heat of both there and your beloved Arizona. In my later years, though, I can see myself escaping the cold winter we have here in favor of what you now enjoy.

Hey, thank you for that easy and delicious rye recipe! I ran those round seeds through my Mr. Coffeemaker grinder thinking that they might be too crunchy. Then I lightly toasted the whole shebang. I wonder if doing that gave my bread the overpowering licorice flavor that it had. I think it masked the rye flavor.

No matter. My philosophy is to bake a bread at least three times to get consistency while I'm learning. This bake was WONDERFUL and I don't want to chalk it up to "beginner's luck." It really is a good loaf. Thank you again! I'm like you: a loaf a week.

I'm on the lookout for rye berries. I'll mail order them if necessary but in the meantime, I'm going to sort of memorize the flavor of this consistent bake. I hope to be amazed by the flavor of fresh milled in contrast.

Can you point me in the right direction for a sifter? Nothing fancy since it's too much work and I'm not intending to get all scientific but something perfectly serviceable for a loaf-a-week guy who wants to ease into milling for the fun and flavor. I'd be obliged...

By the way, I like the idea of whole grains. Where would you go with this recipe if you wanted to sub out the bread flour for something allegedly more healthy?

Murph

dabrownman's picture
dabrownman

white range and add even more flavor then I say grind up some wheat and sift out the hard bits and use the high extraction portion for the bread flour.  You might have to up the hydration.  IF you want to use all whole grains then don't sift out the hard bits and up the water.  I would sift out the hard bits though and feed them to the starter to make the levain.

I used to get my rye berries at Whole Foods but them Smart and Final started carrying them at 1/3rd the price so I get them there now.  As afar as the sifter goes I got mine at Goodwill but you van get a a good stainless, double mesh sieve just bout anywhere or you can spend the big bucks and get a specific bread flour sifter online.  

Happy baking Murph 

BXMurphy's picture
BXMurphy

I've found that sourdough bread baking is pretty relaxing once you have the confidence to make it fit your schedule. When I first started in June, man, I sweated every detail. Once I saw dabrownman's NMNF starter, whipped up a batch, and learned that the wee beasties will not die, I very much relaxed.

Now, I'm enjoying my bakes AND enjoying my life. But, you know, I wouldn't be in this happy place without the help and encouragement of everyone here. Don't you agree?

Such nice people here.

Murph