The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Companion Blog for Rye Community Bake

alfanso's picture
alfanso

Companion Blog for Rye Community Bake

Here you will find the three formulae for the three NY Jewish Bakery/Deli Rye Breads from the Community Bake for rye breads. Refer to the CB for details.

Aviso! For the first two breads do not proof the loaves directly on a couche.  They will stick mercilessly, the clean-up will be significant and may ruin your couche.  I have no experience using a dutch oven type of vessel with these, so I cannot advise what you should or shouldn't do.

Eric Hanner's Rye Sponge Rye Bread

  

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David's detailed Rye Sour walkthrough

This is what the completed 3rd stage of the rye sour should look like

David Snyder's Rye Sour Rye Bread (12/05, updated from original post)

(12/07 formula updated to reflect David's updated Rye Sour 3 stage Build)

You can use a loaf pan for proofing.  The pans are sprayed with a light coating of oil and then floured, seam side up.

 

I prefer the following method...Blocking the sides of the loaf to avoid the dough spreading out laterally.  This will maintain a consistent shape and provide some loft.  Used on both the Hanner as well as this dough.

The key to getting a good score was to use my serrated bread knife (which I didn't use on the above breads).  These first two doughs are hell-bent on having your scoring blade get stuck and drag.  The bread knife with a swift motion will teach that dough a lesson!

 

 

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Alfanso's AP Levain Rye Bread

This dough, although basically the same percentages of rye and hydration, will provide a completely different experience.  As can be seen, it is easily formed into baguette shape.

  

And now...it's your turn!

 

 

 

 

Comments

Truth Serum's picture
Truth Serum

Perfect timing. I just put a preferment into the fridge. They wont be as glamorous but I have been baking a lot of loaves and one of my friends just mentioned my rye.

headupinclouds's picture
headupinclouds

These look excellent.  The crust is striking.  Do you do anything in particular to achieve this?

alfanso's picture
alfanso

Followed the David Snyder "lacquering" technique, which I had strayed away from a long while ago.  2/3 TBS corn starch into 1/8 cup of water.  Mix and pour into 1/2 cup of boiling water.  And mix al together.  One coat before bake, one coat after bake, sprinkle some (more) caraway seeds on top, and a third coat to help seal in the seeds.  The sheen is the result, although these are generally pretty handsome critters without the coatings as well.

Thanks, Alan