Week 10 - CC: Book/Movie Inspired: Catcher in the Rye Bread

If a body catch a body comin' through the rye...

Those who know me know that I love love love Catcher in the Rye.  It has been a favorite book of mine since reading it my sophomore year in high school. Back in 2003 I even got the original cover art tattooed on my leg. Thanks to the lovely Megan Colette Bronder for this gorgeous wedding photo :) 

Anyway, I digress.  I've been wanting to get better at baking bread and rye bread is one of my favorites.  I used the Cooks Illustrated recipe for Deli Rye Bread which calls for a sponge to be made first.

This soupy yeasty mix sits for 2+ hours covered tightly with saran wrap.   I had to use tape to get the saran wrap to stick tightly.

After 3 hours, it had more than doubled and was all bubbly.

I added the rye flour, the rest of the all-purpose flour, caraway seeds, and salt and used the dough hook to mix it all for about 5 minutes.

Once it was a cohesive ball, I took it out and kneaded it for a few minutes on a lightly floured cutting board.  I used the rye flour rather than the all-purpose. 

Once it had been worked a bit, I formed it into a nice ball and placed into a lightly greased bowl.

Again, I used tape to secure the saran wrap and then let it sit for about 2 hours.

It doubled in size and I cut it into two so that I could make two loaves.  

I shaped each half into a approximately 9x6 rectangles then rolled them up on the long side to make 9" loaves.  I pinched the seam and tucked the ends under.

I placed the loaves onto a baking stone dusted with corn meal and covered them to let them rise again. Approximately 1.5 hours. 

I beat one egg white and 1Tb of milk then basted the loaves.  Six small slices in the tops and they were ready to be put in the oven! (sorry this picture is all green...it looks gross in the pic, but believe me it was better in real life!)

30 minutes at 450 degrees and 25 minutes at 400 degrees and they were done!  The loaves both temped to 200 degrees so I took them out and they are cooling as I write this.  I won't get to taste them till tomorrow when they are fully cooled, but I can't wait!