squattercity
Wed, 05/14/2025 – 16:06
As promised, a delayed side-by-side evaluation.
So on Monday I baked a Chleb Sandomierski
And immediately I baked a NY-style deli rye.
Verdict: The Sandomierski could be one of many old-world precursors to the modern deli rye, however, compared to deli rye, I might name it an austere bread. It is dense and the flavour is complexly and tastefully acidic. For some purpose — barely decrease hydration? all of the prefermented flour being mild rye with complete rye added to the ultimate combine? the acids constructed up by the 3-stage levain at totally different hydrations? stepped down temperature for the 2nd a part of the bake? — it merely doesn’t get a caramelized crust.
I baked the deli rye — 45% complete rye flour/55% bread flour with all of the rye flour prefermented — at 232C/450F for 20 minutes lined/20 minutes uncovered/4 minutes out of the dutch oven altogether. The crust was virtually totally caramelized once I pulled the highest off the DO after the primary 20 minutes. The completed bread bursts with sweetness and has a vigorous rye taste and springy, juicy crumb.
Each are scrumptious. However the deli rye is solely extra enjoyable to eat.
Rob
We now have a winner! Fascinating to see them collectively, thanks for the comparability Rob.
And it makes me really feel higher about making numerous deli-rye / mischbrot. I form of have had a price judgement about them not being ‘rye sufficient’.
-Jon
I hear you, Jon. I at all times should remind myself that 45% will not be rino — rye in title solely. At occasions I’ve smuggled complete wheat or complete spelt into the combination — pushing the entire grain part past 50% — and have discovered the bread continues to be nice.
Rob, I’m most likely not the very best decide of rye breads, however I’m positive I’d choose the deli rye. 30% or so of complete rye appears to be the max that I get pleasure from rye at so I positively give that one a thumbs up. Now saying that, each look expertly baked.
Benny
Thanks, Benny! I do know you are not a rye maven, and I am unable to rival the precision & fantastic thing about your bakes, however for me that is the ur-loaf, the OG, the place all of it started. I would put this humble little deli rye boule up towards every other. R
