New York Deli Rye

⇐ Bread

Ingredients

Ingredient	Overall	Baker's percentage	Stage 1 sponge	Stage 2 sponge	Final dough	Glaze
High-gluten wheat flour	240g	60%			240g
Medium rye flour (type 1370)	160g	40%	35g	130g
Water (41℃)	280g	70%	28g	100g	152g	100g
Salt	8g	2%			8g
Instant yeast	2g	0.5%			2g
Caraway or nigella seeds (optional)	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%

Method

1. Day 1 morning - sponge 1. Mix the sponge 1 ingredients until blended. Allow to ferment at room temperature for 4-5 hours.
2. Day 1 afternoon/evening - sponge 2. Add the stage 2 ingredients , mix well, ferment till bubbly, overnight or 10-12 hours, at room temperature.
3. 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.
4. 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.
5. 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℃.
6. 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