Good Cooking since 1995
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description: New York Jewish Rye, You won't find a better rye in New York!
Recipe makes: 2 - 1 1/2 pound oblong rye loaves
Preparation time: Start to finish is 4 days because you will make a sour starter---plan ahead!
Sour Starter---Mix together the following:
3/4 cup bottled water---not tap water, tap water has chlorine---(not good for flavor)
1 cup light rye flour---see footnote
1 tbsp. yeast, dry active or 1 fresh yeast cake
Stir to blend well, then cover with plastic wrap and let sit for 1 day at room temperature 68-72 degrees F.
The starter will look like this after the first day, 20-24 hours later.
Next day (day 2) add 1/2 cup white rye flour and 1/4 cup water to the starter, mix well and let it sit overnight.
Next day (day 3) add 3/4 cup white rye flour and 1/4 cup water to the starter, mix
well and let it sit overnight. (You'll have a nice rye sour from this!)
Taking a deep breath of the aroma will be alarming to your senses.
Stir to dissolve the yeast and then let it sit for 10 minutes
1/2 cup cooked potatoes, that you saved from above
12 gr. salt
all the chopped caraway and anise seeds
18 oz 1st clear flour---measured as weight
10 oz sour starter---measured as weight (you'll have starter left, freeze it for your next batch of bread, defrost when needed and feed it before using as it was described above)
Mix for 6 minutes; 5 on 2nd speed and 1 minute on medium-high---scrap down the bowl once. The dough is slightly tacky and will be pulling from sides of the mixing bowl.
This is what the dough should look like after the mixing is complete.
Proof a minimum 1+ hour and 30 minutes in a cool 68 degree area. Punch down the dough and then divide it into 2 equal weight portions and shape into balls (use only white rye flour for forming the balls) and let rest 30 minutes. If you use regular white flour you will see it as white rings and streaks in the finished baked bread when you slice it. Using the rye flour you won't, this is a baker's secret!
preheat your oven to 410 F
BENCH FLOUR IS RYE FLOUR NOT WHITE---this is the flour that you will use on your bread board or counter to form and shape the dough into loaves
Form 2 loaves from the balls you made, flatten each dough ball to about 1 inch thick and into about an 8 x 10 inch rectangle. Roll and shape into an oblong loaves---look on UTube for instructions on how to do this and how to dust off the excess flour prior to proofing. Then carefull transfer each formed loaf on to parchment paper or cornmeal lined sheet pans---now slash/dock the loaves 3-4 times horizontally across the top of each loaf, about 1/2 inch deep, with a razor blade or very sharp knife.
Here you can get an idea how to slash (cut diagonally) the dough. This will prevent the bread from cracking open during the baking process.
Cover with a damp linen towel and then with plastic wrap and proof to
double in volume, about 60-80 minutes at 72 degrees. For the rise, do it on
top of your stove where is is aleady warm from pre-heating your oven.
2 minutes before baking, spray with water to moisten the dough---place a pan of water in the oven (if you like to create steam---once again go to UTube for helpfull information)---or see below how I explain it down below.
So now, in goes the loaves. Close the door and bake for 20 minutes, after
20 minutes---turn the pan around in the oven and close the door again.
Continue to bake the bread for 15 minutes or until center is 180 degrees F.
Glaze, get it ready during the last 15 minutes of baking, so it's ready
when they come out of the oven. For the glaze: boil 1 cup of water, add the cornstarch
(1 Tbsp) that is pre-mixed with 1/4 cup cold water, and stir
continually until thickened. Cover with plastic wrap and keep warm.
Remove the bread and with a pastry brush, brush with the cooked cornstarch
about 1 Tbsp or so for each loaf. A small amount of this glaze is enough, it's used to create a shiny surface,
look at the loaf above and notice its sheen. Cool the bread on wire racks for at least 1 hour before slicing.
White Rye Flour is milled from whole rye berries which has the bran and germ removed and is unbleached. Medium rye is the next grade with is darker in color and if it were to be used in this bread it would make a darker loaf but not as dark as pumpernickel. First Clear Flour is milled from spring wheat and has a very high gluten and protein content which gives this rye its chewyness.