Hadjiandreou's New York-style sourdough rye
As a New Yorker, I tend to give the side-eye to distant takes on my heritage -- but I have to say this is better than the original. Nice but not overpowering sour flavor. Just enough caraway seeds (sorry, Benny, this is a Big Apple bread -- but you're free to make a Toronto version with different seeds.) Great aroma. Fantastic texture. Crumb that won't drip mustard. Crunchy but not rock hard crust. It makes me want to pick up some Katz's pastrami and full sour pickles and gorge.
I didn't have a proofing basket, so just rolled it up in parchment and left it for six hours -- and it spread more than I wanted. But the true proof is in the eating & I'm happy.
Many NY-style ryes call for added sugar. This one doesn't -- and for good reason: the rye's got sweetness to it just as it is.
Recipe:
Rob
Comments
That is the most open crumb I have seen so far for a rye bread. Good job with the bake.
Thanks, Ming. This formula is only 38% rye -- the rest is bread flour -- and I'm guessing that accounts for the relatively open crumb.
Rob
It looks like you may have over fermented the dough a bit which is why it spread out and it’s why the crumb is so open. Of course if it tasted good that’s the most important thing. If you are looking for some more authentic Jewish ryes you can do a search on this site and or visit my other blog at mookielovesbread.Wordpress.com. I posted one from Inside the Jewish Bakery and a few other versions.
Happy baking!
Ian
Good point, Ian -- though personally, I wouldn't trade the relatively open crumb. I was at work while the dough proofed and didn't make it home till the six-hour mark.
I will check more of the recipes from your site (you may recall that I've made your Cider Rye with sweet potato formula several times: it's a great -- though I dare say non-traditional -- recipe.) I tried making Greenstein's Sour Rye a few months back and, though I thoroughly enjoyed it as a solo slice, I found it a bit aggressive to be a sandwich bread.
Cheers.
Rob
The one I posted From Inside a Jewish Bakery. It’s worth trying and really gives your that authentic bakery rye without being overpowering. The crumb is moderate which is ideal for this style. I posted a revised version I made with onions that I liked a lot. I’ve also posted a few I made with beer which really compliments the rye.
I’m glad you’re liked the cider rye…my breads usually are not traditional that’s for sure. I’ve actually baking baguettes using David Snyder’s famous formula and adding durum wheat. I hadn’t made baguettes in a long time so figured I would get back up to snuff. Of course today I had to add a new bread with roasted sweet white potatoes and toasted fresh millled corn flour 🙄
I tried Hadjiandreou's take on sourdough baguettes last week and found them more trouble than they were worth. My girlfriend enjoyed them, but I thought the flavor was not as clean and the crumb not as expansive as I generally get from Bouabsa's famous no-muss yeasted recipe. I should try David Snyder's version. Every one of his formulae I've baked has been subtle, delicious, and a great learning experience. When you add durum, Ian, do you use straight semolina or Italian-style remacinata?
Thanks for posting your new bake. I'll check it out.
Rob
I have a Mockmill 200 and I mill it myself and sift and mill twice so it’s pretty fine. You don’t want it to be too gritty. I’m not sure what the differences are between the 2 you mention above. King Arthur sells the one I used to use as Durum flour and the courser one as Semolina.
Best,
Ian
Looks great Rob, I know most people like or don’t mind caraway and I don’t hold that against them 😉.
Benny
I'm glad I'm not on your enemies list!