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Original Deli Rye
The bread behind the iconic New York City Deli sandwich, created and perfected in Jewish delicatessens on the Lower East Side. It typically contains 20-30% rye flour, fermented with sourdough starter, which gives it that subtle tang and brings out the rich, malty taste of rye, similar to a rugbrod (recipe here!) or other whole rye sourdoughs. Add the caraway seeds and you have a flavor strong enough to stand up to cured meat and fish, while the wheat flour lends a soft crust and tender, even crumb.
Ingredients
Scale
- 14 oz bread flour
- 8 ounces whole rye flour
- 1/2 cup sourdough starter (recipe here)
- 1 tbsp sugar
- 2 tsp caraway seeds
- 2 tsp salt
- 1 tsp instant yeast
- 12 oz water
Instructions
- Combine dry ingredients in a large mixing bowl.
- Warm the water to 100° F (unless it is summer, in which case 70-80° is fine).
- Mix the dry and wet ingredients together and knead into a soft but not wet dough. The ideal dough temperature is about 80° F.
- Keep in a warm place and ferment for 30-60 minutes until it has increased in volume about 50%.
- Fold dough to degass and strengthen its structure.
- Ferment for another 30-60 minutes for another 50% size increase.
- When risen, turn dough out onto a flour dusted work surface and pat into a round.
- Fold and round dough into ball shape and place in a banneton or towel lined bowl.
- Allow to rise 50-75% in volume (45-90 minutes) and then turn out onto a baking sheet with a silicone mat or a dusting of flour.
- Preheat your oven to 400° for 25 minutes and bake loaf until internal temperature reads 200, about 45 minutes.
- When loading bread, make sure to toss 3-4 ounces of water in the bottom of your oven to steam the loaf. This ensures a proper rise and caramelization of the crust.
Notes
this loaf can also be shaped into a log and proofed and baked in a loaf pan for a rectangular shape.
- Cuisine: Jewish