After a long cold nap, the double batch of pre fermented dark rye flour is ready to go. The old school deli rye is a healthy 40%+ dark rye. The bake is pretty much verbatim from "Inside the Jewish Bakery" except for the following changes.
1. Bowing to the purists I opted to omit the inoculation of commercial yeast.
2. Dark rye was substituted for the white rye called for.
I did not adjust the hydration for the stronger dark rye.
Photo: Irving, son of Slo-Mo.
Today's laboratory exercise.
Please refer to your copy of Inside the Jewish Bakery for the formula. Classroom discussion after the bake results are logged
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Today's labradorite exercise
Will, I hope the process, dough and finished product in no way resemble labradorite. 😊
It is actually looking quite supple. I see you have the spelling wrong. Honest mistake. 🥴 Smile...
Thanks.
Wow! Irving is move active that even I could have hoped! After exactly one hour at a room temperature of 76°F the rye sour has risen the final dough to cresting to double the original volume.
Yeild, four. At 692 grams.
Batard / football shape
Well perfumed, and beautifully scored.
tastic!
Rob
I am very satisfied with results. It was surprising how fast the 100% rye sour dough reached full fermentation. Granted the ambient room temperature is hovering around 76° F today.
That right in awe of my rye bread prowess! Boom!