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Reuben Sandwich

lockgavin

Reuben Sandwich. Sous vide, chef steps corned beef. I made Jewish rye, kraut and russian dressing. This was probably the best Reuben I've ever had. Took 2 weeks to make it, but certainly worth the effort to me! Had some transfer problems with the bread.. ended up pretty misshaped..

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Comments

fisher23

Yum, One of my favorite sandwiches!

Amos_Schorr_168815

Sometimes it leans to the left. It doesn't mean it's misshapen; it's natural!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I lean a lot....its usually from wine....or vodka....or scotch....or a small bowl....damn that looks good!

wolfiegirl

Awesome! Now, will you please share your rye bread recipe? PLEASE PLEASE PLEASE!!! (don't make me beg....)

lockgavin

Long one..

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Rye Sour (DAY ONE)

Ingredients measured weights grams

Onion, chopped coarse. ½ cup 0.15 lb. 68 g.

Whole Caraway seeds 1 ½ tsp. 1 ½ tsp. 1 ½ tsp.

Medium Rye Flour 1 cup 0.28 lb. 127 g.

Instant Yeast 1/8 tsp. 1/8 tsp. 1/8 tsp.

Water (room temp) ¾ cup 0.38 lb. 173 g.

Mixing the rye sour:

1. In a large bowl mix the rye flour, water, and yeast. Stir until the mixture is completely smooth.

2. Tie the onions and Caraway seeds together tightly in cheesecloth, (like a home-made tea bag), then sink the whole package completely into the flour mixture.

3. Cover the bowl tightly with plastic wrap and put in a nice warm spot overnight.

Rye Sour Feeding (DAY TWO)

Ingredients measured weights grams

Water (room temp) ¾ cup 0.38 lb. 173 g.

Medium Rye Flour 1 cup 0.28 lb. 127 g.

Directions:

1. Remove the onion/caraway bag and scrape the sour off of the bag and back into the bowl.

2. To the sour add the water and rye flour, and mix until smooth. Cover with plastic.

3. Let it ferment for 8-24 hours more, until it is visibly fermented & frothy.

After the 8 to 24 hour fermentation period, the rye sour at this point can now be used in your rye bread recipe, with plenty left over to put away (in the fridge) until the next feeding. Any other subsequent feedings only need to ferment at room temperature for 4 hours.

Jewish Rye Yield: 2 loaves

Ingredients measured weights grams

Prepared Rye Sour 2 ¼ cups 0.92 lb. 418 g.

Water (room temp) ¾ cup + 1 tbsp. 0.41 lb. 186 g.

Old (rye bread and water) ¼ cup + 2 tsp. 0.21 lb. 95 g.

Instant Yeast 1 1/8 tsp. 0.01 lb. 5 g.

Ground Caraway ½ tsp. ½ tsp. ½ tsp.

Sea Salt 2 ½ tsp. 0.04 lb. 18 g.

All Purpose Flour 3 ½ cups 1.10 lb. 499 g.

Preheat the oven and baking stone to 450°F 1 hour prior to baking.

Mixing the dough:

1. In a mixing bowl combine the rye sour, water, old, instant yeast, and ground caraway. Stir with a wooden spoon or until well blended.

2. Add half of the bread flour and mix until all of the mixture looks like thick pancake batter.

3. Add the salt and remaining flour and mix with wooden spoon until it starts to form a “shaggy” dough.

4. Scrape the dough out of the bowl and knead until it forms a smooth ball. If the dough begins to stick to the bench use the bench scraper to clean the surface.

5. Knead the dough for 6 to 8 minutes.

6. Lightly oil the mixing bowl and place the dough into the bowl and cover with plastic. Allow it to ferment for one hour.

Shaping and baking the dough:

1. Shape as desired

2. Ferment for 40 minutes to an hour. Use the touch test to see if the dough is ready for the oven.

3. Uncover the loaves and spray heavily with water. Score the dough with a lame or sharp knife.

4. Place the dough on the wooden peel, score the top of the loaf and slide it onto the hot stone. Bake for 8 minutes with steam, then bake for an additional 32 to 35 minutes or until the desired color has been achieved. Baking times will vary depending on the size of your shaped loaves.

7. Remove from the oven and place on a cooling rack and spray heavily with water. Cool completely before cutting.

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Obviously if you want more sour develop the rye sour longer, just remember to feed it regularly.

My shaping was okay, the transfer was terrible. Sprayed with water and the bread stuck to the peel - don't do that. Spray and transfer to peel or use paper to transfer. I took a class, but can't remember the specifics unfortunately. Let us know how it turns out (post pics)!!

wolfiegirl

THANK YOU!!! THANK YOU!! THANK YOU!!!