Eric's Rye via Benny again (and a toy)
This is the third time I followed Benito's version of Eric's favorite deli rye sourdough. After the first two times, my biggest frustration was my inability to get the rye sour well incorporated with the bread flour after its initial development........enter my new toy. My lovely wife got me an Ankarsrum mixer for Christmas, and even green-lighted me using it a bit early.
My two favorite kitchen appliances:
So, I followed the process in Benny's blog post faithfully making the rye sour overnight, developing some strength in the bread flour/water, bringing the two together, etc. The mixer performed beautifully (thanks to reading ALL of the posts on here about them), and I had a nicely developed and well integrated dough after about 12 minutes of mixing at the 3'oclock position on the Ank.
Baked it up and ended up with this (I was out of poppy seeds, so used black sesame for contrast:
I also made a couple of my "standard" loaves to test out the mixer with my weekly formula:
Sliced into the rye this morning:
Looking forward to a sandwich with my Kasseler Ripchen (cured/smoked pork loin):
A delicious bread, and thanks again, Benny, for sharing your version of Eric's rye!! :)
Rich
Comments
My goodness what an excellent early Christmas present you got Rich. Those loaves look perfect and in particular your rye is superb. You must be happy with that new mixer, awesome.
Happy Holidays
Benny
Your great notes made it easy! :)
R
Hey Rich!
Did you cure and smoke the pork yourself?
Dan, I did make the pork. Mostly followed the process HERE, though I replaced the allspice with juniper berries, and omitted the garlic (because I was out.....don't ask!) Brined for six days, smoked on the lowest setting on my pellet grill for 4 hours, then vac sealed and finished in a 154F sous vide bath for 2 hours. It's delicious stuff! I have some sandwiched between two slices of the above rye as we "speak"! :)
Rich
No wonder there was so much of that delicious pork in that photo, I’m doubly impressed now Rich.
That’s a superb loaf! Glad the mixer worked so well. My son smokes meat all the time. I sent him the recipe link. he’s a chef so always likes new ideas.
Im going to lower the temps considerably for the rye due to my add ins causing way too much browning. The higher fat/ sugar content and YW have taken browning to a whole new level.
It's a great formula, and I love the flavor of it. I must say I'm intrigued by your modifications, so I might try them out at some point.
The cured pork is really pretty easy. Mixing the brine takes a few minutes, and the smoke/poach time doesn't involve much effort either. Kasseler Ripchen is a favorite of mine from a local German sausage maker my dad used to take me to, so, I tweaked the flavorings in the brine to match. I usually dry cure, so this was a different process for me with the brine. Make sure your son shares with you if he makes it! :)
Rich
5ft long! He had John Haney in SC make his . John makes amazing smokers Alveron . My son is a fraternity chef here in Lexington VA. He regularly does 50-100# of meat for these guys! He just texted thank you for the pork recipe! Will definitely let you know. A sample of what he does. Lucky guys!
That is a mess of ribs, and those are some lucky fraternity members to have your son cooking for them!
Rich
You should see his whole alligator pics 😳
😳😳
Living well! The tools, tastes and textures I can only imagine. Enjoy!
My mom and sister combined to get me the Komo for my 50th birthday. Must have? No. Am I glad I have it? Oh, yeah. The difference in flavor with freshly ground flours is amazing. ......and my wife, well, let's just say I married way above my pay grade! She's incredibly tolerant of my various hobbies, and even enables me quite a bit.
Looking forward to using the Ankarsrum quite a bit for bread and other various baking activities!
R
Happy birthday, inspiring bake too. Think we might be the same age!
Gonna have to make this one shortly.
Well, Jon, unfortunately the 50th birthday is in the rear view mirror by a couple of years.... :) But, thank you! ;)
You won't be disappointed with this bread!
Rich