I have made several test runs of this bread and decided it is pretty awesome (5/5 stars) in all forms including the original.
Presented here is my modifications and notes.
I am still playing with this one and will either post new when truly interesting changes happen, or comments when little things don't quite make it to "unique"
MMMMM----- Recipe via Meal-Master (tm)
Title: polish poolish rye buttermilk bread
Yields: 36 slices
Cooktime: 35 minutes
Preparation Time: 1/2 day
Categories: WAB, bread
1 pkt yeast, active, dry
1 ts sugar, brown
2 c water, warm
4 c flour, rye, dark
1 pkt yeast, active, dry
1 c buttermilk, room temperature
1 ts baking soda
1 tb salt
8 c flour, bread
1 tb caraway seed (optional)
Poolish (made yesterday)
* Dissolve yeast, sugar in water let stand until creamy.
* Stir in rye flour until smooth
* Let stand covered, over night.
* Dissolve the yeast in the buttermilk.
* Add the poolish, the baking soda, the salt, 4 cups of the bread flour and stir to combine.
* Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour, you may need more).
* When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
* Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.
* Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil.
* Cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled.
* Preheat oven to 350 degrees F (175 degrees C).
* Turn the dough onto a lightly floured surface, break into the number of pieces you desire loafs.
* Form each piece into a loaf and place on a parchment paper lined baking tray with ample room double in size.
* Cover and let rise until nearly doubled, about 1 hour.
* Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.
Rating: 5/5 stars
Source: my head with influences from all recipes listed in the notes below
Prep time includes at least 8 hours resting the poolish, 2 hours proofing the bread, and all mixing.
Originally I am suspecting that the poolish was kept from the previous day's bread "old dough method" rather than specifically made from the rye flour the day before, but I could be wrong.
original was for 3 loafs, now is for two boule shaped loafs or hoagie rolls etc.
This bread is possible on any mixer that has at least 12C "flour power" though it give it a workout. I would not recommend lower ratings (mostly because there is 12c flour)
* hoagie buns (bonus)
* 4 tb dill seeds instead of caraway seeds (prefer dill, maybe even more)
* baked in roaster-oven (18qt slow cooker/roaster-oven sold in many appliance stores and shopping clubs)
* split ingredients into poolish and bread
* traded sugar for brown sugar (interesting change in flavor)
* played with cook times (longer and lower has some advantages in loaf pans, higher and shorter has advantages for hoagies or boules)
* traded loaf pans for free-form loaf and played with the flour a bit. Seems fine as originally stated. Some additional flour can make the bread a bit crustier.
* AP flour = generally most preferred. Pastry flour (low gluten) makes a bit denser bread. Bread flour (medium-high gluten) if my most preferred. Adding 2 tb vital gluten to bread flour is even better... awesome crust, not quite so dense
* started process of fixing for mixer since I cant mix by hand any longer.
* original http://allrecipes.com/recipe/polish-sourdough-rye-bread/Detail.aspx
Dandan Noodles (Tantanmen Ramen)
8 hours ago