Italian Sausage Bread

This Sicilian recipe would be perfect with a beer while watching college football on a fall Saturday afternoon. 

 

Levy's, real Jewish Rye bread. Rose, Levy, Beranbaum's formula

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.

The crumb shot. The bread smells divine, and tastes great. It has the signature Deli rye chewy texture. I highly recommend Rose, Beranbaum's formula. If you are inspired to give it a try, please let us know how it turned out. Thanks for reading, peace out!