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!