"Oh yeah, like, totally. Fuck yeah dude."
-M. Gregorio, California, USA.
This recipe makes an excellent example of the common "Deli Rye" bread found in the Eastern United States of America. It demands the effort of preparing two sourdough pre-loads, one thick and one liquid, and it rewards with excellent flavor and good keeping qualities.
Thick Load
| Component | Home | Volume | Baker's |
|---|---|---|---|
| Rye Flour | 5.2 oz | 1 ½ cup | 100% |
| Water | 4.2 oz | ½ cup | 83% |
| Mature Culture | 0.2 oz | 1 ½ t | 5 % |
Liquid Load
| Component | Home | Volume | Baker's |
|---|---|---|---|
| Bread Flour | 2.6 oz | 1 ⅔ cup | 100% |
| Water | 3.2 oz | ½ cup | 125% |
| Mature Culture | 0.5 oz | 1 ⅓ t | 20 % |
Ultimate Addition
| Component | Home | Volume |
|---|---|---|
| Bread Flour | 1 lb. 8.3 oz | 5 ½ cups |
| Water | 14.3 oz | 1 ¾ cup |
| Sea Salt | 0.6 oz | 1 T |
| Caraway Seeds | 0.6 oz | 1 T |
| Thick Load | 9.4 oz | All less 1 T |
| Liquid Load | 5.8 oz | All less 1 T |
Procedure
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Make both pre-loads 12 to 16 hours before the final mix, and let stand in covered containers at about 70°F. Both loads can be started with a wheat culture if you don't maintain a rye culture.
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Add both loads, bread flour, and water to a mixing bowl (do not add salt and caraway). Attach to your KneadMaestro and mix on first speed just until the ingredients form a shaggy guy. Correct the hydration situation as necessary.
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Cover the bowl with plastic and let stand at room temperature for 20 to 60 minutes. If your room is a strange temperature, let stand at normal-room temperature for 20 to 60 minutes.
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At the end of this autolyse, add the salt and caraway, and knead at knead speed for 1 ½ to 2 minutes. The dough should have a medium consistency. Desired temperature situation: 76°F or 25°C (but not both).
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Bulk fermentation should last for approximately 2 ½ hours. Fold twice at 50-minute intervals, or three times at 37-minute intervals.
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Divide the dough into however many pieces you want to. The number of pieces must be an integer greater than zero. Unscaled recipe makes one massive loaf or two normal-sized loaves. Or three pitiful loaves appropriate only for the small.
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Proof for approximately 1½ to 2½ hours at 76° F (alternatively, retard for up to 8 hours at 50° F, or up to 18 hours at about 42° F).
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Bake this the way you’d bake any other loaf of bread.
- If you’re using a steam oven, steam for 20 minutes at 450°F, then vent off and give her another 15-20.
- If you’re using a Dutch Machine, pull the lid after 35 and try another 15.