September 6, 2023 - 1:29pm
Jewish Sour Rye
Hello, friends.
My new rye sour is taking to the rye flour like a horse to water in the desert! This means a "New York" Jewish Sour Rye bake no later than tomorrow. The formula I selected comes after a visit to my Pisani (Villager) Island 66 blog page. From there I was directed right back here. I landed at everybody's friend, and a fine baker David Snyder's blog.
For this exercise (performance) I will attempt David Snyder's, Jewish Sour Rye. Which is based on Greenstein's formula. Boy that was a lot of acknowledgements!
Onwards.
This proformance will be done as it happens, live without a net. For better or worse, success or failure that is my way. Smile...
Phase 1
The rye sour.
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The rye sour (enough for two bakes) is completed. Now it only needs to ripen. At approximately 8:00 PM I will cold retard the rye sour to delay the bake until tomorrow morning.
I'm looking forward to your bake!
Rob
After four hours at 73°F the rye sour has reached full maturity. In fact It may be just slightly starting to recede.
Now for the long cold retardation. Estimated time to the final dough preparation, 6:00 AM Mountain time. Give or take thirty minutes. Have a good night, sleep tight, and dream of your most perfect life!
I nearly forgot to add the yeast to the mix. I thought about omiting, however, a predictable proof is better for me today.
After 20 minutes in the Bosch the sticky dough was bench kneaded a few times and bench rested for 20 minutes.
The shaping was done using only bench top tension. This to avoid over working damage.
After 50 minutes the flegling rye had expanded nicely. Sadly as I feared the proofing container was to small. Additionally, I was not satisfied with the surface tension. After turning the flegling rye on to the prepared peel, I gently reshaped and added some more tension. Now the dough is left to poof for 10 more minutes.
More Missteps. After scoring and spriting with water the flegling rye is loaded into the oven, along with the steaming water. Only to realize I had forgotten about the glaze completely. I quick as a flash made the glaze and basted the now nice looking rye bread after about 10 minutes in the oven. No photo of the par-baked bread to have haste.
After 20 minutes in the oven I moved the rye off the steel to the middle rack. At 35 minutes the internal temperature was hovering below 190° F. After 45 minutes I had an internal temperature of 103° F. The bake was concluded, leaving the residual heat to raise the internal temperature a few more degrees.
I am happy with the lift that the king Arthur Sir Lancelot flour provided. All in all, all things considered this is a successful bake. Phase 6 tomorrow. The crumb reveal.
I am satisfied with the crumb of bake #1 (boule)
I had a heck of a time shaping bake #2 (Loaf) still it looks rustic yet okay. Crumb reveal Tomorrow.