New York Deli Rye
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Ingredients
| Ingredient | Overall | Baker's percentage |
Stage 1 sponge | Stage 2 sponge | Final dough | Glaze3 |
|---|---|---|---|---|---|---|
| High-gluten wheat flour | 240g | 60% | 240g | |||
| Medium rye flour (type 1370) | 160g | 40% | 35g | 130g | ||
| Water (41℃) | 280g | 70% | 28g | 100g | 140g1 | 100g |
| Salt | 8g | 2% | 8g | |||
| Instant yeast | 2g | 0.5% | 2g | |||
| Caraway or nigella seeds (optional)2 | 7g | 1.75% | ? | |||
| Rye sour culture | 7g | 1.75% | 7g | |||
| Cornflour | 1.5g | 1.5g | ||||
| Stage 1 sponge | 70g | |||||
| Stage 2 sponge | 300g | |||||
| Total | 704g | 400g | 70g | 300g | ||
| of which fibre | 21,3g | 5.3% | ||||
| 1 With the rye flour I use, 152g as per recipe is too much water and dough is too sticky, so use 140g.
2 I never do the caraway seeds 3 I never do the glaze | ||||||
Method
- Day 1 morning - sponge 1. Mix the sponge 1 ingredients until blended. Allow to ferment at room temperature for 4-5 hours.
- Day 1 afternoon/evening - sponge 2. Add the stage 2 ingredients , mix well, ferment till bubbly, overnight or 10-12 hours, at room temperature.
- Day 2 morning - final dough. In the bowl of a stand mixer place the fermented sponge and stir in the water until blended. Add the high-gluten flour, salt, yeast and optionally ground caraway and 7g of the caraway seeds. Mix a minute or two at low speed (Kenwood 1) and then at higher speed (Kenwood 2) for 6-8 minutes. It will be moderately sticky but should be leaving sides of bowl. Cover and ferment at room temperature for 50-60 minutes while it doubles in size.
- Day 2 - shape. Turn dough onto lightly floured surface and knead back to its original size. Shape into a ball and then into a rounded oblong. Place on a peel dusted with polenta/semolina or place in well floured banneton. Cover and proof at room temperature for 40-50 minutes - small cracks may appear on dough.
- Day 2 - slash & bake. Preheat oven to 220℃ with a steam pan and baking stone or sheet. Optionally brush loaf with water and sprinkle caraway seeds on top. Slash the loaf, steam the oven and loaf the loaf into oven. Bake for 10 minutes, then reduce temperature to 190℃ and bake a further 20-25 minutes until baked - internal temperature 92℃.
- Day 2 - post bake. While the bread is baking make a glaze by dissolving the cornflour in 1 Tbsp of water. Add 85g/ml of boiling water and stir constantly till consistency of honey - 3-4 minutes. Allow to cool. Transfer loaves to a wire rack and brush the crust with the glaze. Cool thoroughly before slicing.
Stanley Ginsberg The Rye Baker