....or my "tinkered with" version. I love Eric's bread but needed to refrigerate the dough for time sake and chose to do that after shaping. I shaped two loaves (used 1/2 recipe), placed in a couche, covered with oil sprayed plastic and refrigerated immediately. The next morning I removed the loaves, placed on the counter while the oven preheated (about 30 to 45 minutes) and baked on a stone with steam for 12 minutes. I rotated the loaves, and baked (I guess) another 30 minutes at 375F.
Other variations were molasses vs sugar (about the same weight) and an egg glaze. I've not got the cornstarch glaze method working right now.
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I frequently make this when we want a sandwich bread. If we're going on a road trip, camping or just in need of a good bread for cold cuts, this is our go-to bread. I've been using this recipe for about 2 1/2 years and we just love it! I put onions, fennel and caraway in ours.
Nice bake! Love this style of rye bread and have made it myself several times. I also made my own adaptation using some Ale and onions in the starter and it comes out real tasty. Just need some corned beef and pastrami and a nice sour pickle and .....okay now I need to go to the gym!
Thanks for sharing.
Ian
....I did smoke a pastrami to go with it.
You're killing me :)!
me too!!
use Eric's recipe for a base to spring from. Yours is a nice variation well baked with a fine crumb. I add more whole grains to mine.
Happy baking
What whole grains do you add?
Favorite Rye, if I remember correctly, has 34% rye in the levain - but it might not all be whole rye come to think of it. I try to get whole grains up to a minimum 50% for health, taste and aromatic reasons but don't always get there. The pumpernickel I have had in the mini oven for 6 hours now, with a couple more to go, is half whole rye and half whole spelt - but 50% is the usual.
I forgot Eric's FR also had 12% Whole Wheat too which got it pretty close to 50% whole grain - no wonder I like it so much !
Here's my recipe adaptation if you are interested. I would urge you to try this one. You can use a regular rye starter instead of the yeast water version and it will come out great which is what I did last week.
http://mookielovesbread.wordpress.com/2012/12/10/onion-sourdough-yeast-water-onion-rye-ale-bread/
That's a great lookimg bread. I really like the blog.
FF
Thanks