squattercity
Wed, 05/14/2025 – 16:06
As promised, a delayed side-by-side evaluation.
So on Monday I baked a Chleb Sandomierski
And at the moment I baked a NY-style deli rye.
Verdict: The Sandomierski could be one of many old-world precursors to the up to date deli rye, however, compared to deli rye, I might name it an austere bread. It is dense and the flavour is complexly and tastefully acidic. For some cause — barely decrease hydration? all of the prefermented flour being mild rye with entire rye added to the ultimate combine? the acids constructed up by the 3-stage levain at totally different hydrations? stepped down temperature for the 2nd a part of the bake? — it merely doesn’t get a caramelized crust.
I baked the deli rye — 45% entire rye flour/55% bread flour with all of the rye flour prefermented — at 232C/450F for 20 minutes lined/20 minutes uncovered/4 minutes out of the dutch oven altogether. The crust was virtually totally caramelized after I pulled the highest off the DO after the primary 20 minutes. The completed bread bursts with sweetness and has a full of life rye taste and springy, juicy crumb.
Each are scrumptious. However the deli rye is just extra enjoyable to eat.
Rob
We’ve got a winner! Fascinating to see them collectively, thanks for the comparability Rob.
And it makes me really feel higher about making plenty of deli-rye / mischbrot. I sort of have had a price judgement about them not being ‘rye sufficient’.
-Jon
I hear you, Jon. I at all times must remind myself that 45% is just not rino — rye in title solely. At instances I’ve smuggled entire wheat or entire spelt into the combination — pushing the entire grain element past 50% — and have discovered the bread remains to be nice.
