Created by: Pan maker
Project

Jewish Rye Bread with Bread Soaker

Used lessons learned and techniques from Richard Miscovich's class, but the recipe was from the King Arthur site. Made a rye sour using sourdough starter and pumpernickel flour and feeding it every 12 hours with pumpernickel flour only for a couple days, made the dough which consisted of the rye sour, bread flour, a rye soaker (1 cup of old rye bread cut into 1" squares soaked overnight in fridge with 1/3 cup of water) the rye soaker was then squeezed to remove the access water and crumbled into moist crumbs, rye chops soaked overnight and then drained , deli rye flavor which takes the rye flavor up a notch, ground and whole caraway seeds and a little rapid rise yeast to help it get a little more volume. The loaf was left for over 24 hours before cutting. This bread came out awesome in flavor and texture.

You Can Make This

Pan maker made Jewish Rye Bread with Bread Soaker with:

Handmade Sourdough: From Starter to Baked Loaf

Online Class

Handmade Sourdough: From Starter to Baked Loaf

with Richard Miscovich

Project Description

Used lessons learned and techniques from Richard Miscovich's class, but the recipe was from the King Arthur site. Made a rye sour using sourdough starter and pumpernickel flour and feeding it every 12 hours with pumpernickel flour only for a couple days, made the dough which consisted of the rye sour, bread flour, a rye soaker (1 cup of old rye bread cut into 1" squares soaked overnight in fridge with 1/3 cup of water) the rye soaker was then squeezed to remove the access water and crumbled into moist crumbs, rye chops soaked overnight and then drained , deli rye flavor which takes the rye flavor up a notch, ground and whole caraway seeds and a little rapid rise yeast to help it get a little more volume. The loaf was left for over 24 hours before cutting. This bread came out awesome in flavor and texture.

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Skill Level

Intermediate

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