SOURDOUGH DELI RYE
My take on Eric's Favorite Rye from TheFreshLoaf.com. If you don't have a rye sourdough starter, just use your white starter. Preparation time includes rise times for the sponge and the overnight rise in the fridge.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 12h45m
Yield 2 1.5 lb loaves, 25 serving(s)
Number Of Ingredients 10
Steps:
- Mix the sponge ingredients, cover and set at room temp until doubled in volume.
- Mix the dough ingredients into the sponge and, rest for 20 minutes. Dough will be very sticky. Rye doughs resemble wet cement. The rest will help a good deal with the stickiness.
- Knead by machine (recommended) or by hand for 8 minutes. Tip dough onto counter and stretch and fold the dough letter-style.
- Place dough in a straight-sided oiled container. Cover and ferment till double (1-1.5 hour or so at warm (80 F) temperature). Be sure it doubles in volume.
- Divide and shape into 2 loaves and place in bowls or bannetons or in a couche for support. Cover with oiled plastic and refrigerate immediately.
- Overnight, the loaves should rise about 50% in volume. Place on counter while preheating the oven with a water pan to 400°F.
- Glaze with an egg and 1 tsp water, slash the loaves, and bake at 375°F with steam for 12 minutes then remove steam pan and rotate loaves. For glossier finish, add more glaze. Bake for 30 more minutes until 200F internally. Cool on a rack.
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Rosemary Pollard
p33@aol.comI would definitely recommend this recipe to others.
Uttam Katwal
k@gmail.comOverall, I thought this recipe was pretty good. The bread turned out well and it was easy to make.
Info & Fun World
iworld@yahoo.comThis bread is a bit too sour for my taste. I think I'll use less sourdough starter next time.
Aliyan MaLik
m66@hotmail.comI didn't have any rye flour, so I used all-purpose flour instead. The bread turned out fine, but it didn't have the same flavor as it would have with rye flour.
Ali Warraich
warraich_a23@aol.comThis recipe is a bit too complicated for me. I think I'll try a simpler recipe next time.
Muriel Tshisimba
tshisimbam@hotmail.comI'm not sure what I did wrong, but my bread didn't turn out as well as I hoped. It was a bit dry and dense.
Zig Ronin
roninz@yahoo.comThis bread is a bit time-consuming to make, but it's worth it. The flavor is amazing.
Nowayitile Gwilika
g41@aol.comI'm so glad I found this recipe. I've been looking for a good sourdough deli rye bread recipe for a long time.
Adhara Bustamante
adhara-bustamante56@hotmail.comThis is the best sourdough deli rye bread I've ever had. It's so flavorful and the texture is perfect.
Gollu ki Shrarty Tv
tv96@hotmail.frI made this bread for a party and it was a huge success. Everyone loved it!
PANISHER
panisher@gmail.comThis bread is perfect for a deli sandwich. It's sturdy enough to hold up to all the fillings, but it's also soft and chewy.
Aaron Valdie
valdie_a@yahoo.comI'm not a huge fan of rye bread, but this recipe changed my mind. It's so flavorful and delicious.
Kinfe Endashaw
k@hotmail.frThis bread is a bit dense, but I like that. It's very filling and satisfying.
anelisiwe zimkita
zimkita_anelisiwe@yahoo.comI love the tangy flavor of this bread. It's perfect for sandwiches or toast.
Md Rafid
md_r@aol.comThe bread turned out great! It was easy to make and the instructions were clear.
Raymond Douglas
r_douglas26@aol.comThis recipe is a keeper! I'll definitely be making this bread again.
Abdulaziz Saaeb
a-saaeb@gmail.comThis bread is delicious! The sourdough flavor is perfectly balanced and the rye flour gives it a nice nutty flavor.
kunda Prince
p_k@hotmail.co.ukI've made this bread several times now and it's always a hit. My family loves the hearty flavor and the fact that it's made with wholesome ingredients.
Wandile Mashaba
m-w38@yahoo.comThis sourdough deli rye bread is the perfect combination of tangy and savory. The crust is crispy and the crumb is soft and chewy. I followed the recipe exactly and it turned out perfectly.