Following the BBA Challenge, we go forward with the sourdoughs, the next couple of which are made with rye flour. Rye is low in gluten, which increases the difficulty of handling it. In this recipe Peter Reinhart uses a rye sponge, that’s made with a sourdough starter, rye flour, and lightly sauteed onions. The sponge ferments for a few hours, gets refrigerated overnight, and the next day it’s mixed into a final dough with brown sugar, buttermilk, white and rye flours, and a small amount of commercial yeast.
I was a bit insecure preparing this dough – it’s easy to turn a rye dough into a gummy mess, so I paid extra attention to Peter’s advice to avoid over-kneading it. And the onion smell was too strong, which only added to my worries and bothered my husband!
But, sometimes a bright light shines at the end of the tunnel! This bread turned out awesome! It delivered exactly what Peter promised: a flavorful New York deli rye bread… My pictures don’t do it justice: it tasted much better than it looks.
The crumb was tight but delicate, and the hint of onion in the background perfectly paired with the caraway spice.
My beloved, as usual, used it in a delicious sandwich creation: grilled rib eye steak slices, sauteed mushrooms (both leftovers from last night’s dinner), and a few slices of Jarslberg cheese. His remark afterwards:
Even Tom Colicchio would love this one!
I’m pleasantly surprised by how much we both enjoyed this bread, especially because it’s my first time making this type of loaf.
Flash! Here’s something even more exciting… I enrolled in a class with Peter Reinhart himself in January! I can hardly wait! My Bread Baker’s Apprentice book is a little beaten up now, but it’ll look like a million bucks once I get his autograph on it!
Check the New York deli rye made by Oggi, from “I Can do That”, by clicking here
Next on the challenge: 100% sourdough rye. That one’s REALLY intimidating. Stay tuned…