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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 |
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