Recipes (alt.food.recipes) An alternative recipe newsgroup. For the posting and sharing of recipes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to alt.food.recipes
Tim
 
Posts: n/a
Default Sourdough Rye

Sourdough Rye



I hope this is what you want. It is a sour rye, with sour and some

commercial yeast. But, when all is done, my favorite.



* Exported from MasterCook *



Rye sour



Recipe By : George Greenstein, Secrets of a Jewish Baker

Serving Size : 1 Preparation Time :0:00

Categories : Bread Jewish



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Starter

1/2 cup rye flour

1/8 teaspoon active dry yeast

1 cup warm water

1 tablespoon crushed caraway seeds (optional)

1 teaspoon minced onion

Stage One

1/2 cup water

1 1/4 cups rye flour

All of the Starter -- above

1/4 cup rye flour for sprinkling

Stage Two

1/2 cup warm water

1 cup rye flour

Stage Three

1/2 cup water

1 cup rye flour -- or more



Starter

(Prepare 48 hours in advance)

Caraway seeds can be ground in a coffee or spice grinder or with a

mortar and pestle. In the bakery we crush the seeds with a rolling pin.

The crushed seeds disappear in the ferment and add a distinctive

flavor to the sour. The minced onion helps to hasten the fermentation

and adds flavor.



Combine all the ingredients in a large bowl and mix until smooth. The

mixture should have a thin, soupy consistency. Cover and allow to stand

in a warm spot until bubbly and fermented. It can be left up to 24

hours.



Stage One

(Prepare 24 hours in advance.)

In a large bowl or container, combine the water, 11/4 cups of the

flour, and the Starter; stir until smooth. The dough should pull

slightly and may start to come away from sides of the bowl. Wipe down

the sides of the bowl with wet hands or a bowl scraper. Sprinkle 1/4

cup flour over the entire surface of the sour. Let stand, covered with

a cloth or clear plastic wrap, until doubled in size and the floured

top appears cracked with fissures spread widely apart. This may take

4 to 8 hours. Avoid letting the sour collapse.



Stage Two

If a double recipe is desired, this can be increased to 1 cup warm

water and 2 cups rye flour.



To the Stage One sour add the water and 3/4 cup of the flour; mix until

smooth. Wipe down the sides of the bowl. Sprinkle the remaining 1/4 cup

of flour over the entire surface of the sour. Allow to rise in a warm

area 4 to 8 hours. Proceed with Stage Three.



As the sour begins to rise, you can refrigerate it at any stage for

later use or overnight for mixing the following day. Refrigeration

retards the rate of growth of the sour, which continues to rise slowly.

Whenever time permits, I prefer to make two stages the day before,

refrigerating the second stage overnight and preparing the third stage

the morning of baking. If the dough is to be mixed first thing in the

morning, the third stage is prepared the evening before, so it can rise

slowly all night and be ready in the morning.



Stage Three



To the Stage Two sour add the water and the 1 cup flour. Mix until

smooth. Additional flour can be added to attain a dough-like

consistency. The sour, when fully risen in Stage Three, is ready for

use in the dough. When the third stage is mixed, set aside 1/4 to 1/2

cup and refrigerate in a covered container with a light film of cold

water floated over the top. I have kept sour under refrigeration for

months at a time.



Note: Use warm water if the sour has been refrigerated.



It is best to stir down the starter every 3 to 4 days if unused.

Periodically (every 10 to 12 days) dispose of half and refresh it by

mixing in equal amounts of flour and water. If there is some

discoloration on the top, it can safely be skimmed off and the

sour used as normal. When going away for long periods of time, I

freeze a small amount of sour. When preparing a new starter from

scratch, I add the frozen sour to preserve my original culture.To

ensure the proper strength of the sour, in each stage you can only

double the amount

of starter you begin with. For example, if beginning with 1/4 cup

starter, you can add up to 1 / 2 cup water plus flour to thicken. If

Stage One contains 1 cup sour, Stage Two can be prepared with up to 2

cups water plus flour. If a large amount of sour is required, extra

stages can be added.



Sometimes the process goes awry. Perhaps there is insufficient sour

left to start the next batch, or the sour might have been forgotten and

was left standing to get old or dry. There is a remedy. The bakers call

it an einfrisch, meaning to refresh. A small amount of sour is thinned

down with water to a soupy consistency. Swishing 1/4 cup water around

in what remains clinging to the sides of the empty bowl can yield

enough to restart the sour. Let this einfrisch stand, covered, at room

temperature or in a warm spot until bubbly. If desperate, add a pinch

of yeast. When ready, add enough flour to make a first stage, allow to

rise, and proceed with two more stages.



Bakers Secret: Some bakers like to add crushed caraway seeds each time

they prepare stage one.











- - - - - - - - - - - - - - - - - -



NOTES : My father, a Hungarian baker, told me stones about cooks in

Europe

whose culinary ability was determined by the quality of their bread.

He related that when a young woman married, included in her dowry was

some bread starter from her mother. These starters were passed on from

mother to daughter and, as master yeast is today, the culture was never

allowed to die. Small quantities were always kept with which to begin

anew. When I began to work in the bakery, sour was still made by hand,

three times daily, each time doubled in volume and fermented in huge

wooden troughs. Someone would have to tend to the sour whenever the

bakery was closed. Thanks to modern refrigeration, we make sour at our

leisure and refrigerate it at any stage in its development. The first

time sour is made, it is begun with a starter. After that, enough is

always left behind to begin the next batch.



* Exported from MasterCook *



Sour Rye Bread



Recipe By : George Greenstein, Secrets of a Jewish Baker

Serving Size : 3 Preparation Time :0:00

Categories : Breakfast Jewish

Bread



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups warm water

1 package active dry yeast

4 1/2 cups Rye Sour

3/4 cup altus

6 cups common flour -- (6 to 71/2)

1 1/2 tablespoons salt

Rye flour -- for dusting worktop

Oil -- for greasing bowl

2 teaspoons caraway seeds -- or more (optional)

Cornstarch solution or water -- for brushing

loaves



In the mixing bowl sprinkle the yeast over the warm water to soften;

stir

to dissolve. Add the Rye Sour, altus (if desired), flour, salt, and

caraway

seeds (if desired). Pulse with the on/off switch until all is absorbed

so

that the flour is not thrown out of the bowl. Run at the first speed

until

the dough comes away from the sides of the bowl. More flour can be added

1/4 cup at a time if the dough is too soft.



Remove and scrape down the beater and insert the dough hook. Run at the

first speed until the dough forms up on the hook and comes away from the

sides of the bowl (5 to 8 minutes).



Turn out the dough and shape into 3 balls. Cover and let the dough rest

for

15 minutes. Proceed as in Shaping and Baking, above.



Shaping

Shape the balls into 3 free-standing pan loaves . Place on a rye flour

or

cornmeal-dusted baking sheet. In the bakery we proof the loaves and bake

them on the oven hearth using a wooden peel. Cover and allow to rise

until

doubled in size. Brush with the cornstarch solution, then cut 3

horizontal

slashes on the top of each loaf.



Baking

Bake with steam in a preheated 3750F oven until tapping the bottom with

your fingertips produces a hollow sound (35 to 45 minutes). The top and

sides should feel hard to the touch. Brush again with the cornstarch

solution, then let cool on a wire rack.



Note: Common flour, called first clear or clear flour, must be obtained

from a bakery. You can substitute 31/4 cups all-purpose flour plus 3/4

cup cake flour, but the bread won't taste as good.

2cups Rye Sour can be used instead of 3 cups for a milder taste.

- - - - - - - - - - - - - - - - - -



NOTES : This is real Jewish rye bread, written by a Jewish baker, made

for the

most demanding audience in the world, the New York consumer. This bread

transcends its ethnic boundaries due to its universal appeal. To my

knowledge an authentic version of this recipe has never been published.

Bakers, like chefs, are reluctant to part with their recipes and

invariably try to hold something back. Few breads offer such a distinct

flavor coupled with a unique crust.The secret of great rye bread is the

sour, or ferment, that gives the bread its outstanding qualities. Sour

is the product of the controlled fermentation of rye flour and water.

Once it is begun, the baker always saves a small amount of sour each

time he or she bakes. This becomes the starter to begin the next batch.

Sour Rye Bread is made up of water, flour, yeast, and salt. There is no

sugar or fat added to this pure bread. Rye bread is ideal for deli

sandwiches and as an accompaniment to meat dishes.



--

Alan



"If you reject the food, ignore the customs, fear the religion, and

avoid the people, you might better stay home."

--James Michener




Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Converting Sourdough Formula To Non-Sourdough Formula KMIAA Baking 0 27-06-2011 08:28 PM
My first sourdough David[_2_] Sourdough 7 25-05-2007 05:33 PM
My First sourdough. David[_2_] General Cooking 0 21-05-2007 04:48 AM
SFO sourdough danube Sourdough 9 11-12-2005 06:21 PM


All times are GMT +1. The time now is 07:37 AM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"