Have you made Jeff Hertzberg's Deli-Style Rye?

A google search for rye bread on TFL.com returns this discussion of Jeff Hertzberg's Deli-Style Rye:

http://weightloss-slim.fit/node/5621/jeff-hertzbergs-delistyle-rye%3C/a%3E%3C/p%3E%3Cp%3EThe general response seemed pretty positive, so I figured I'd give it a try. Now first of all, I hate hate hate volume measurements. But that's what's there, so that's what I went with. Once I got it all into the bowl and mixed it together, the texture was like a somewhat thick and extremely sticky pancake batter. I'm used to mixing dough so that it ultimately pulls away from the bowl. For those who have made this, is this the way it's supposed to look?

I haven't tried it, but the total flour should be 2 lbs if that helps (obviously the water @ 3 cups is 1.5 lbs). They are using the basic recipe and substituting rye for some of the AP flour.

Well, I'm not TOO far off. My dough currently weighs just a hair under 3.5 lb. It should be slightly higher with the additional weight of the other ingredients. I'll give it a go and see how it comes out.

Thanks.

echant,

Here is the recipe converted to grams. I hope that you were close.

Dwayne

I have a feeling that I was a bit off. But hopefully not enough to make it worthless. If it's just a mess, I'll try it again using your measurements.

The dough is a sticky tacky dough. I use 5 1/4 cup of King Arthur unbleached all-purpose flour and 1 cup of medium rye. I use 1/4 cup of dry onion flakes and 2 tbsp of caraway seeds in the dough. I place the dough in a rectangular plastic tub with a cover which allows some air to escape. I rise it to almost the top of the container then chill it for 3 days which sours it and allows the flour grains to absorb more liquid. I cut off 1/3 and then shape the dough into a rye sandwich loaf which rised perfectly and bakes into the perfect NYC caraway onion rye...I would send a photo but half the time they end up upside down...I can do all sorts of things...like surgery and robotic proceedures just don't ask me to figure out how to post a photo on The Fresh Loaf.

Stuart, please come to my house and watch me make bread. Slap my knuckles with a ruler once you see what I'm doing wrong, because I'm sans clue.

I made the dough you see in the photo above, covered in in plastic wrap and left it on the counter. After about 2 hours, it completely filled the bowl and was pressing against the plastic wrap. About half an hour later, it was on its way down. I wasn't sure how "deflated" it needed to be, so I put it into a largish plastic bowl with a fitted cover and into the fridge. A few hours later, I checked and it had again risen and was trying to explode out of the bowl. I stirred it a little to degass it and back into the fridge. By this morning when I was ready to bake, it had again filled the bowl. I scooped out a pound and followed the instructions. I had a loaf-shaped pile of dough on some parchment paper and left it on the counter. After 40 minutes, it hadn't risen a millimeter, but *was* spreading. I tried bringing it into a warmer room (it's about 85F in where our wood stove is). After 30 minutes, still no change. At this point, it was about 1.5" tall in the middle. So I did the docking, washing and seed sprinkling and into the oven for 30 min. It did rise to about 3" tall. I assume this is nowhere near what it should be.

I will admit that it tastes simply fanTAStic. Now if it was only a little taller.

Perhaps my measurements were off. I'll give it another go weighing everything per the chart above.