This was my first attempt at making a seeded bread (using caraway seeds to give it that traditional Jewish rye bread flavor).
Came out really nice…flavor reminded me of the kind of bread I’m used to getting in the deli.
It came out so good that I (obviously) had to immediately run to the store and pick up some sliced corned beef to make some corned beef sandwiches.
The basic make-up was; 75% bread flour, 25% whole dark rye, 73% hydration. Oh yeah, and 75% of the liquid I used was actually dill pickle juice from a near-empty jar of store-bought dill pickles. It’s been hot here, and I don’t have air conditioning, so I used cold packs from the freezer to keep my fermentation bowl chilled in order to stretch out my bulk-fermentation time to 9 hours.
Looking good!
Does the pickle juice impart any flavor to the final loaf?
Thanks! The pickle juice wasn’t my idea, it was part of the recipe I was following. It said to substitute as much of the water with pickle juice as possible…so I held back a little because I didn’t know what to expect. The end result was just a hint of dill flavor in the final loaf. i think the biggest contribution was the acidity, which worked out great with the other flavors.