Tried the recipe with King Arthur bread flour to replace the first clear flour. King Arthur says the first clear is 15.3% protein and 0.8% ash. Their bread flour is 12.7% protein and 0.5% ash. I replaced the 409 grams first clear flour in the recipe with 391 grams bread flour and 18 grams wheat gluten. This mixture matches the 15.3% protein, but I can't do anything about the ash (charcoal ash probably won't work!!!). Also added 8 grams more water. The result was indistinguishable, so success!
Very nice looking loaf there. Love rye and pumpernickel breads even though a baker i am not. Thankfully there are a few great places around me to purchase artisans breads. And yes! Pastrami is just fine-quality bbq (imho). Thanks for posting the recipe.
I've made the recipe two times now with good results. Below is my bread baking record page from yesterday's loaf.
The recipe calls for white rye flour and first clear flour. White rye is available on amazon, but the only place I've found first clear flour is from King Arthur and only as a 3 pound bag. The original author says you can substitute bread flour, but I have not tried it (I will).
To make your first rye sour, you add 106 grams white rye flour and 118 grams water to about a hundred grams of any sourdough starter that you have and let it work until about twice volume (took about 7 hours in my 78º kitchen. Then either use it, or refrigerate until you're read to use.
OK, if you make pastrami on rye sandwich, then its acceptable as BBQ, right?
. The original author says you can substitute bread flour, but I have not tried it (I will).
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