The Greenstein-Snyder Gang returns to Alfanso's kitchen
Not to be confused with the Lansky-Luciano Gang.
I was okay at best with my first try at the Jewish Sour Rye bread the other day, and learned a lot. But I was anxious to get back Jack and Do It Again. And there were lessons learned, which I applied here.
I made the rye sour from some of the leftover ball of rye starter from the other day. 20g along with 375g rye and 375g water. One stage build – 5 1/2 hours to complete.
- 2 x 725g batards
- don’t bother with the corn meal on the bottom – just gets messy
- Give these beasts plenty of room to grow for their proof
- have all my mise en place
- didn’t bother with any alternate scoring
- bumped the amount of caraway seeds by ~50% (I like them!)
- didn’t toss out the cornstarch glaze during baking so was able to apply final sheen.
Overall, I have to say that I am pleased with the improvement between the first try and this bake.
Here are the boys just after steam was released
And the final product
Source: Fresh Loaf