Jewish Sourdough Rye
You've probably heard of Jewish rye bread from the delicatessen and sandwich shops in New York City. Make a sourdough version of this beautiful bread that blows the rest of them out of the water.
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medium rosti bowl
medium rosti lid
medium cambro container
heat resistant gloves
challenger bread pan
light or white rye flour
dark rye flour
fed and grown to its peak
barley malt syrup
To a medium bowl add:
of bread flour,
of light or white rye flour,
of whole-grain rye flour,
of salt, and
of caraway seeds.
520 g bread flour,
200 g light or white rye flour,
80 g dark rye flour,
16 g salt,
10 g caraway seeds
Mix it so that everything is well distributed.
of sourdough starter,
of barley malt syrup, and
160 g sourdough starter,
20 g barley malt syrup,
536 g water
You may want to reserve 50 grams of water if your bread flour isn’t very absorbent.
For the right consistency, watch the video. Scrape down the sides of the bowl and cover the bowl.
Leave the dough to rest for an hour to develop the gluten.
Do three sets of stretch and fold spaced out by 30 minutes.
Check the gluten development by pulling a windowpane. If it fails, rest for another 30 minutes, perform a fold, and then go on.
Put it in a see-through bulking container with straight sides, and level the top of the dough.
Mark the top of the dough on the container and where it will have grown 25%.
Put the dough in your proofer or somewhere warm until it’s grown 25%.
Dividing and shaping
Drop the dough out onto the kitchen counter and divide the dough into two equally sized pieces.
Shape each piece into a ball, and let them rest on the kitchen counter for 20 minutes to relax the gluten.
Final-shape into your prefered shape and sprinkle the top with caraway seeds.
Put the shaped doughs into bannetons and put them in the fridge. For at least 8 hours, up to 48 hours.
An hour before you want to bake, load a baking steel or baking stone into your oven. Add a dutch oven and heat the oven to 260°C/500°F.
When the oven is heated for an hour, grab the dough from the fridge.
Dust it with rice flour to help it slide off the peel easily, and flip it onto the peel.
Score the dough using a lame, then add the dough to the dutch oven.
Put the lid on top, and bake for 20 minutes.
Then take off the lid, lower the temperature to 230°C/450°F, and bake for 25 minutes.
Then take out the bread, and put it on a wire rack to cool off completely.
Bake the other bread the same way.
https://foodgeek.dk/en/jewish-sourdough-rye-recipe/ - Jewish Sourdough Rye