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.
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!
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!