The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

NY Deli Rye

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Skibum's picture
Skibum

NY Deli Rye

This bake was one half of Peter Reinhart's recipe from BBA. I used 50g of sweet levain and 50g yeast water levain. The dough more than doubled in an hour in the bulk ferment and even half the recipe tested the capacity of my Lodge DO. This makes a wonderful sandwich bread -- piled high with Montreal smoked meat and grainy mustard. YUMMM!

Starter

50g sweet levain

50g YW levain

128g dark rye flour

80g water

170g onion, sauteed in oil

I let this get happy for about 4 hours and then began the mix.

Final dough

228g strong bread flour

64g dark rye flour

14g brown sugar

8g salt

1 tsp caraway seed

114g whole milk

100g water

I mixed, rested for 20 minutes, then kneaded for 6 minutes, then into an oiled bowl to bulk ferment. In an hour this cough had more than doubled, so degas, stretch and fold  and pre-shape. After 10 minutes I shaped a boule and proofed in a linen lined wire mesh colander suspended in a mixing bowl. After 30 minutes proofing the oven went on at 400F. After an hour of proofing I scored and baked in the hot cast DO covered for 12 minutes, then uncovered for another 24 minutes convection turning every 4 minutes. 

Happy baking! Brian

Comments

dabrownman's picture
dabrownman

folks smoke meats,  Down south it would be white bread though:-)  Can't beat it.and well done Ski!  45% rye is pretty bold too - anywhere 5% around there is Lucy's favorite

Happy Baking in the New Year Ski - and skiing too!

Skibum's picture
Skibum

Happy New Year to you and Lucy and your family!

I bought 110g of Montreal smoked meat at the deli yesterday and ended up using all of it on one sandwich. Just the way it should be and back to the deli today.

Cheers! Ski

isand66's picture
isand66

Nice looking deli rye.  Perfect for a sandwich after a nice ski run.  So what is Montreal smoked meat exactly?

Skibum's picture
Skibum

Montreal smoked meat is made with brisket, while pastrami is more commonly made with the navel/plate cut. While some Montreal smoked meat is brine-cured like corned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt and spices.

ANY smoked meat would taste great on this bread!

Happy baking, Brian

golgi70's picture
golgi70

That's the bread I grew up on. i think its of the best breads in the world with absolutely nothing on it as well as with all them smoked/cured meats you speak of.  Ski you should convert your white starter to a rye sour and try this recipe.  Use same exact formula and just rearrange the flours so the rye sour can be the preferment.  I'm certain you'd like it.  Interesting that you use milk.  Must make it softer than its partner made with water.  

Enjoy

Josh

Skibum's picture
Skibum

If you grew up on it and it looks right to you, that is a big compliment indeed. Many thanks! The crumb is soft and moist and I would almost call it shredable as both slices I cut for today's pastrami tore down the middle as I cut using a new sharp Henckels bread knife.

I have made this previously with a rye starter and will agree the rye starter adds more flavour. I will convert both my sweet and YW levains to rye for my next bake of this loaf. My neighbours and I have enjoyed this one so much I will likely bake another early next year!

Happy New Year! Ski

isand66's picture
isand66
Skibum's picture
Skibum

I am going to try a version of this, but will not be able to find first clear nor white rye. Are rye chops just rye flakes chopped up? If so I am good to go on this ingredient, but I will have to find a different beer. Other than that, I will do a half version of this formula. It looks wonderful and must taste great! 

Thanks for sharing! Brian

isand66's picture
isand66

Rye chops are chopped rye berries.  If you can get King Arthur Flour to deliver to you then you can get the First Clear and White Rye if desired.

Ian

golgi70's picture
golgi70

Looks spot on and I'm sure it's wonderful. If you want it more like what I grew up on switch the milk to water. that'll give ya the traditional texture and chew 

 

josh

Skibum's picture
Skibum

The list keeps getting longer, but I will try this formula with no milk -- sometime next year. LOL! 

Every time I bake something I get more great ideas from great bakers like you. I love this site!

Best regards, Brian