New York Deli Rye: Difference between revisions
m Ch moved page Old-School Deli Rye to New York Deli Rye |
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! Ingredient !! Overall !! Baker's <br>percentage !! Stage 1 sponge | ! Ingredient !! Overall !! Baker's <br>percentage !! Stage 1 sponge | ||
!Stage 2 sponge!! Final dough | !Stage 2 sponge!! Final dough | ||
!Glaze | !Glaze<sup>3</sup> | ||
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| High-gluten wheat flour || 240g || 60% || | | High-gluten wheat flour || 240g || 60% || | ||
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| Water (41℃) || 280g || 70% || 28g | | Water (41℃) || 280g || 70% || 28g | ||
|100g|| | |100g|| 140g<sup>1</sup> | ||
|100g | |100g | ||
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| Caraway or nigella seeds (optional) || 7g || 1.75% || | | Caraway or nigella seeds (optional)<sup>2</sup>|| 7g || 1.75% || | ||
| || ? | | || ? | ||
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| colspan="7" |<sup>1</sup> ''With the rye flour I use, 152g as per recipe is too much water and dough is too sticky, so use 140g.'' | |||
<sup>2</sup> ''I never do the caraway seeds'' | |||
<sup>3</sup> ''I never do the glaze'' | |||
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