Today, I picked up on brother Glenn's bakes using half Central Milling's “Organic Type 85” flour and half one of CM's baguette flours. I've made it four times now, I think, each time with a different flour mix. The miche we baked during the SFBI Artisan II workshop ( This miche is a hit!) is a new favorite. I believe I'll stick with medium rye for this bread for a while. When tasted right after cooling, it was intensely sour. The loaves were also under-proofed, and they had major bursting. The effect was the cuts opened up much more than they usually do. The sour I built for this bake must have been firmer than usual or the medium rye thirstier than the BRM dark rye flour I've been using, because the dough ended up drier than usual. (See Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”) Although I'm a firm believer in weighing ingredients and do so even when feeding my stock sourdough starter, I have to confess I feed my rye sour by feel. Some time back, I converted a couple of my favorites from his book to weights. Greenstein's recipes all use volume measurements. For this bake, I used KAF Medium Rye though, and found it a very good. As my taste for heartier rye breads developed, I began using whole rye flour rather than white rye and found I preferred it. The “authentic” NY-style deli bread is made with a white rye sour and first clear flour. Yesterday, I baked Greenstein's Jewish Sour Rye. My initial achievement of these goals was with the Sour Rye formula from George Greenstein's Secrets of a Jewish Baker and with Peter Reinhart's Sourdough Bread from Crust & Crumb. When I started baking bread again after a 25 year hiatus, my motive was to make two favorite breads I was unable to obtain locally – Jewish Sour Rye and San Francisco-style Sourdough. This weekend, I returned to my roots, tweaked a new favorite and baked a new bread.
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