I need advice or tips about baking a sour rye bread (or N.Y. rye bread ).
In my Ohio city, there is a franchise bakery of a national chain
famous for its great breads, including a N.Y. rye. They have a great
success with a variant of the "free" baked rye loaf which they call a
"pan rye."
This is basically the NY rye baked in a loaf pan. The flavor is the
same but the pan crumb is, I think, a bit lighter because it rises higher.
It makes awesome sandwiches and is in great demand at restaurants as
well as for home purchase.
I have been successfully making the rye "bullet" for some time but
the minute I put the dough into a loaf pan, it morphs into a wet clay
brick. It's a tasty brick but it's not a pan rye.
(How many rye croutons can I eat?)
I use a poolish (includes all the rye flour) which works for 2 - 8
hours. It's a 1 part rye,3 part bread flour mix.
I don't use a long working starter. At my age, I don't even buy green bananas.
Has anyone made such a bread ? Any additives? Any enhancers?
Many thanks, Fredericka