The Fresh Loaf

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new york jewish rye

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CeciC's picture
CeciC

new york jewish rye

I have been in search for a light pumpernickel formule for quite sometime, until DAB sent me the one posted by our TFLer dmsnyder. You can find the original post here

below is the formula i used, which is basically the same as his but I have left out on Altus and did all the mixing n kneading by hand

Original Formula        
NY Jewish Rye        
Sourcehttp://www.thefreshloaf.com/node/13350/pumpernickel-bread-george-greenstein039s-quotsecrets-jewish-bakerquot       
         
Total Weight961.5       
Serving1       
Weight per Serving961.5       
         
Total Flour 590      
Total Water 365      
Total Hydration 61.86%      
Multi-grain % 39.83%      
Levain % 0.42373      
         
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal 
Levain        
White Starter (100%)      0 
Wholewheat Starter      0 
Rye Starter10     10 
Yeast Water Levain (100%)      0 
       10 
Flour      0 
Extra-High Protein Flour (>14%)      0 
Bread Flour (350-400)    350 350 
AP Flour      0 
  0003500350 
Wholemeal Flour      0 
Rye120   115 235 
Wholewheat Flour (3.33%)      0 
       0 
 1200001150235 
Liquid        
Water120   240 360 
Milk      0 
Dark Ale      0 
Yeast Water      0 
       0 
       0 
       0 
 1200002400360 
Others      0 
Yeast    7.5 7.5 
Salt    8 8 
Honey      0 
Shortening/vegetable oil      0 
       0 
 000015.5015.5 
ADD-IN      0 
Choco Powder (1TBS)    1 1 
Minced Onion, Raisin, Sunflower seeds or flax      0 
caraway seeds      0 
       0 
 0000101 
         
         
Direction        
- Autolyse all ingridient (except Salt & Yeast )0h 30m       
- Add the rest and Knead till Smooth and silky        
Put in Oiled Bowl till double in volume        
First Proof90 Mins       
Second Proof 60 Mins       
Baked with preheated oven @ 220C (with Steam)15 Mins       
Without Steam lower the temp to 190C20-30Mins       
When its cooling brush with Cornstarch mixture        

 

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Ive created lots of sourdough discard as a result of changing my starter to a Rye sour, I have used the discard with added flour and baking soda made them into a "nooks and crannies" English muffins. since the dough is really wet and it can hardly hold its shape, they arent shaped very nicely. 

 

Sourdough English Muffins - Crumb