NY DELI RYE BREAD

Sastojci

DOUGH

380 grams bread flour

200 grams rye whole grain flour

445 grams water

5 grams instant yeast

21 grams barley malt syrup (Maybe use 11 gm barley malt syrup and 10 gm rye malt powder)

11 grams salt

2 tsp caraway seeds

Upute

MIXING AND BULK FERMENTATION:

Thoroughly mix the dough ingredients in a bowl, cover and let rest for 15 minutes.

Transfer the dough to a floured workspace and knead for 5 minutes or do several rounds of stretching and folding in the bowl, separated by 20-30 minutes.

Let the dough rise until it has expanded by 75% (see photo gallery below).

This took 4-5 hours at 80-85F. Expect longer rising time at lower dough/ambient temperatures.

SHAPING AND FINAL PROOF:

Scrape the dough out of your bowl or bucket onto a floured work surface and shape it to suit the form of your proofing basket and baking vessel.

If your dough is lacking tension (not holding its shape), feel free to do a pre-shape and 15 minute bench rest to strengthen it before the final shaping.

Place the dough seam-side up in a floured proofing basket.

Cover and let the dough rise at room temperature for 20-40 minutes, then refrigerate overnight (8-16 hours).

If your dough is warm like mine, you may want to refrigerate immediately; and if it is cold, you may want to refrigerate the basket after closer to 1 hour.

You can also bake the dough the same day if you proof for 1-2 hours at room temperature. And you have the option to place the dough in the freezer for 20 minutes to stiffen it during some of the oven preheat.

BAKING:

About 30 minutes before the end of the final proof, begin preheating your baking vessel and oven to 500F.

Flip the dough out of the proofing basket and onto a sheet of parchment paper. Brush off excess flour on the dough, then brush on the egg white, sprinkle with caraway seeds, and score lines or any other pattern you like.

OPTIONAL GLAZE & TOPPING:

1 egg white, whisked

1 tsp caraway seeds (1 gram)

Place the dough in your preheated baking vessel, cover and return the vessel to the oven. Immediately lower the oven heat to 450F.

If your baking vessel is cast iron, bake at: 450°F for 30 minutes, lid on.

At the 15-minute mark, place a baking sheet directly under the cast iron on the same shelf. This will prevent the base of the bread from burning.450°F for 10 minutes, lid off.

Keep the bread in the vessel on the sheet to prevent the base from burning.

When baking is complete, the bread should have an internal temperature over 205F and it should sound hollow when you knock on the bottom of the loaf.

Let the bread cool for at least a couple of hours before you slice it.

Bilješke

https://breadtopia.com/sourdough-ny-deli-rye-bread/

PHOTOS AVAILABLE ON WEBSITE OF VARIOUS STAGES OF DOUGH PREP

I WOULD SCALD THE RYE AS PER USUAL