Rose, Levy, Beranbaum's N.Y.C. deli Rye. You don't have to be Jewish to love it! Today I was inspired to try my hand at a NYC style, Jewish, sour rye. Todays bake, is pretty much a verbatim try at Rose, Levy, Beranbaums' deli rye. The only change, I used what I had on hand, King Arthur all purpose flour & whole rye flour. I also used the honey rather than the malt powder. One hour in, the sponge and flour mixture are enjoying a nice long ferment. Six hours in, the second bulk ferment complete. Now to stretch the skin tight and shape for the final rise. This is the end game, oven is preheating. The loaf is slashed, spritzed with water and placed into the 450 deg. F. oven; along with some ice cubes. The ice mimics a commercial steam oven.
The poolish and flour mixture rest for a nice long six hour ferment.
About 7 hours, the dough is done with it's second bulk ferment
The dough is pre-shaped, then the skin is pulled tight and takes its final shape. Proof for one more hour, till doubled.
Out of the oven and on to the cooling rack. Looks good! Has that nice hollow sound when tapped.
3 comments:
Very good, indeed!
Give yourself a pat on the back, since the rest of us are out of reach
Thank you, I appreciate the feed back.
Would it be possible to get a detailed work flow for this bread. It looks very interesting, but I still need help with the timing, ie fermenting+proofing schedule.
Thanks
Bob
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