Susan has really done this recipe justice, and on the first try. It kills me that she can do this formula with better results than I have ever gotten. I guess that's the mark of a good baker, to be able to make minor adjustments that affect the outcome. Very nice Susan, a beautiful loaf!
The recipe is a result of my research in Rye mixes a while back. I wanted to find a NY style Jewish Rye that didn't take 3 days to make that had personality. I've looked at and baked Levy, Greenstein, Mike Avery's Bohemian and a fellow named chef John V from Good cooking. I took all of this and simplified the process into something I could do in a long day and get reliable results every time. My family and I like deli style rye with caraway seeds and since we have many friends who are so inclined, I need to have a good loaf that works as house gifts and sandwich bread during the Jewish holidays and also for St Patrick's day corned beef. My German butcher friend has the best corned beef ever and serves 3000# plus every year at Irish fest in Milwaukee in sandwiches. We have been playing with using my rye bread formula if I can find a way to do the volume. In the end I don't say this is the best rye bread you can make. If you like the sour rye that takes 3 days to build, this isn't going to satisfy you. If you want a great tasting rye that will make a great CB sandwich and you can do the process in a long day or overnight, give this a try.
RYE-ERIC’S
This is my formula for rye bread in the NY Deli style. The crust is soft after it cools and will slice better the next day. If you need bread that will stand a few days, this mix is good for mailing across the country. Sealed in a plastic bag after cooling, this rye will be great 4-5 days later and freezes very well.
Sponge:
100g Active Rye starter
275g Rye (Whole or White Rye)
275g water
Mix and set at room temp overnight. (If this stage will longer than 8 hours I suggest refrigerating after 3 hours and warming to room temp before proceeding)
Final Dough:
All the sponge
484g water
788g First Clear flour
1 Tablespoon sugar
1 teaspoon instant yeast
22g Sea Salt
20g Caraway seeds
Mix, rest for 20-30 minutes, knead by machine or by hand for 8-10 minutes or stretch and fold several times. It is important to have well developed gluten. Do enough stretches to feel the gluten chains forming. Otherwise you may have trouble getting a good rise. Place dough in a lightly oiled bowl, cover and ferment till double, about 1 hour or so at warm (80 F) temp. Be sure you get double.
Divide and shape into 2-2lb loaves, final proof for 45 minutes.
Bake @370 for 30-40 Minutes. (I steam for the first 10 minutes)I’m looking for 190+ F internal temperature. When the bread comes out of the oven I brush with a glaze made from whisking 1T cornstarch into 1 Cup of boiling water and sprinkle with kosher salt lightly.
NOTE: You can improve the caraway flavor by adding some of the seeds in the sponge. I also will grind in a spice grinder (dedicated coffee mill) the caraway and other spices used by German bakers. (That’s a whole nother chapter)
I tried to give you 5 stars but they kept dancing around. I know someone else what having this problem but I didn't pay much attention because I didn't have any trouble clicking stars before. You deserve 5 stars for that rye. weavershouse
for Susan..I am the one who has the problem! now I know I'm not alone, I think there are 3 of us now : ) I LOVE RYE!! Any pics of the crumb..the flavor has to be wonderful...
Beautiful loaf, Susan-the-poet! I haven't even been tempted to try rye, but after seeing your first attempt I might have to join the crowd. Well done, A.
I'm so impressed with your formula for this rye bread. Would you tell me please about your oven and equipment? Did you use a stone? How do you steam your oven? Thanks
Lisa, the rye is steamed 2 at a time on a heavy sheet pan lined with parchment. I steam the oven for 10 minutes and bake at 370 F for 30-40 minutes. I usually brush the crust with prepared corn starch hot out of the oven and sprinkle with Kosher salt.
The image at the top of this thread is from Susan from San Diego. The girl has the midas touch if you ask me. That's her first try and it's better looking than any of my attempts. That's the fun part of this hobby or passion. The outcome of the bread can be drastically changed by a few subtle changes in handling.
I hope you try this bread. Let us know how you like it if you do.
I made your recipe and it indeed makes an excellent jewish rye, as good as any recipe I've tried. I modified things a bit by using organic all purpose flour (slightly more then specified--you'll notice from the photo above the original formla is a way flat). I let the rye starter sour over 24h at room temperature, using 30g of storage starter to innoculate. I also proofed and fermented at room temperature, which took a couple hours then 45 minutes. Baked at 450 for 12 minutes, then down to 400 for another 20 or 30 till internal temp was 190. Delicious loaf, dude!
Thanks for the comments, it is a reliable formula it seems that a lot of people have liked. I like your fermenting schedule and I suspect the results are a fuller flavor. You certainly got a nice oven spring! Glad you liked it.
Interestingly, the German gentleman who has been my friend for many years smokes meat in a small commercial operation near here was the inspiration to put this together. The public store front is only open 3 days a week, otherwise he is busy smoking delicious meats for the Navy to ship all over the world. He and his wife have been telling all about the breads from the old country for years. So every now and then I gift a couple loaves of this to them. They seem to like it.
Sad, but there are still several places. We go to Chenoy's in Beaconsfield, now, and there is another one just as good, but I can't remember the name. If anyone here lives in Toronto, you need to go north to HY7 and Centre Street. Centre Street Deli makes smoked meat to die for. If you go at lunch time you will have to wait in line for a few minutes, but they are up to Ben's or Dunn's standards.
I attribute the oven spring to the slightly lower hydration I use compared to your recipe, to the 450F initial oven temperature on a pizza stone, and to the short proof. (Does clear flour absorb the same water as all-purpose?)
I'm not sure about the water absorption rate of clear vs AP flour. The first clear gives the dough a developed feel which I am comfortable with kneading/stretching as the gluten in the clear lines up. I haven't had any trouble with the dough pancaking during proofing which is how I know if I got the hydration correct. In general I like to use the highest hydration I can get away with and still bake free form.
That's a very nice hand blown vase btw. The color is extraordinary!
That's a beauty
Great job with the deli rye. It couldn't be more beautiful. Is this the sour rye from Greenstein? Any hints you have to pass on. weavershouse
Thanks a bunch!
Tastes good too.
Eric, it's your recipe, wanna spill the beans?
Susan from San Diego
Eric's Fav Rye-Recipe
Susan has really done this recipe justice, and on the first try. It kills me that she can do this formula with better results than I have ever gotten. I guess that's the mark of a good baker, to be able to make minor adjustments that affect the outcome. Very nice Susan, a beautiful loaf!
The recipe is a result of my research in Rye mixes a while back. I wanted to find a NY style Jewish Rye that didn't take 3 days to make that had personality. I've looked at and baked Levy, Greenstein, Mike Avery's Bohemian and a fellow named chef John V from Good cooking. I took all of this and simplified the process into something I could do in a long day and get reliable results every time. My family and I like deli style rye with caraway seeds and since we have many friends who are so inclined, I need to have a good loaf that works as house gifts and sandwich bread during the Jewish holidays and also for St Patrick's day corned beef. My German butcher friend has the best corned beef ever and serves 3000# plus every year at Irish fest in Milwaukee in sandwiches. We have been playing with using my rye bread formula if I can find a way to do the volume. In the end I don't say this is the best rye bread you can make. If you like the sour rye that takes 3 days to build, this isn't going to satisfy you. If you want a great tasting rye that will make a great CB sandwich and you can do the process in a long day or overnight, give this a try.
RYE-ERIC’S
This is my formula for rye bread in the NY Deli style. The crust is soft after it cools and will slice better the next day. If you need bread that will stand a few days, this mix is good for mailing across the country. Sealed in a plastic bag after cooling, this rye will be great 4-5 days later and freezes very well.
Sponge:
100g Active Rye starter
275g Rye (Whole or White Rye)
275g water
Mix and set at room temp overnight. (If this stage will longer than 8 hours I suggest refrigerating after 3 hours and warming to room temp before proceeding)
Final Dough:
All the sponge
484g water
788g First Clear flour
1 Tablespoon sugar
1 teaspoon instant yeast
22g Sea Salt
20g Caraway seeds
Mix, rest for 20-30 minutes, knead by machine or by hand for 8-10 minutes or stretch and fold several times. It is important to have well developed gluten. Do enough stretches to feel the gluten chains forming. Otherwise you may have trouble getting a good rise. Place dough in a lightly oiled bowl, cover and ferment till double, about 1 hour or so at warm (80 F) temp. Be sure you get double.
Divide and shape into 2-2lb loaves, final proof for 45 minutes.
Bake @370 for 30-40 Minutes. (I steam for the first 10 minutes)I’m looking for 190+ F internal temperature. When the bread comes out of the oven I brush with a glaze made from whisking 1T cornstarch into 1 Cup of boiling water and sprinkle with kosher salt lightly.
NOTE: You can improve the caraway flavor by adding some of the seeds in the sponge. I also will grind in a spice grinder (dedicated coffee mill) the caraway and other spices used by German bakers. (That’s a whole nother chapter)
Enjoy--
The starter?
What hydration level is your rye starter, please?
Lee
Rye starter hydration
Lee, my rye starter is usually around 80 percent hydration. A better question is what was Susans?? The key is for it to be active and pumped up.
Starter hydration
Lee, my starter is 100% hydrated bread flour starter. Although, considering the yeast kicker, I don't know how much that matters. Hard to tell.
Susan from San Diego
Crazy stars keep jumping around
Susan,
I tried to give you 5 stars but they kept dancing around. I know someone else what having this problem but I didn't pay much attention because I didn't have any trouble clicking stars before. You deserve 5 stars for that rye. weavershouse
It is a javascript in
It is a javascript in Internet Explorer issue that I haven't figured out how to fix yet. In Firefox or Safari, it works fine.
I was in Safari with jumping stars
When I went back after posting my message it worked fine. Oh well. weavershouse
5 Jumping stars!!
for Susan..I am the one who has the problem! now I know I'm not alone, I think there are 3 of us now : ) I LOVE RYE!! Any pics of the crumb..the flavor has to be wonderful...
Lovely rye
I was stuck in IE a few days ago and sure enough the stars were like beachballs.
But not this time. Beautiful classic-looking rye, Susan. Just wants swiss cheese and mustard to finish it off.
Deli rye
Beautiful loaf, Susan-the-poet! I haven't even been tempted to try rye, but after seeing your first attempt I might have to join the crowd. Well done, A.
Beautiful loaf!
You're right, that's a great looking loaf! With smoked meat this would be delicious! Good job, i think i will try rye soon! :)
My beef recipes!
spectacular
wow, a gorgeous loaf!
yeah, yeah, the beans, the beans!
I will start corning the beef now, soaking the mustard seeds, and check back for the recipe.
That's one
Gorgeous loaf of rye bread, Susan!
David
That loaf could not be more
That loaf could not be more gorgeous!
Susanfnp
http://www.wildyeastblog.com
Eric's Rye Bread
Hi Eric,
I'm so impressed with your formula for this rye bread. Would you tell me please about your oven and equipment? Did you use a stone? How do you steam your oven? Thanks
Lisa the Rye is steamed
Lisa, the rye is steamed 2 at a time on a heavy sheet pan lined with parchment. I steam the oven for 10 minutes and bake at 370 F for 30-40 minutes. I usually brush the crust with prepared corn starch hot out of the oven and sprinkle with Kosher salt.
The image at the top of this thread is from Susan from San Diego. The girl has the midas touch if you ask me. That's her first try and it's better looking than any of my attempts. That's the fun part of this hobby or passion. The outcome of the bread can be drastically changed by a few subtle changes in handling.
I hope you try this bread. Let us know how you like it if you do.
Eric
good rye!
I made your recipe and it indeed makes an excellent jewish rye, as good as any recipe I've tried. I modified things a bit by using organic all purpose flour (slightly more then specified--you'll notice from the photo above the original formla is a way flat). I let the rye starter sour over 24h at room temperature, using 30g of storage starter to innoculate. I also proofed and fermented at room temperature, which took a couple hours then 45 minutes. Baked at 450 for 12 minutes, then down to 400 for another 20 or 30 till internal temp was 190. Delicious loaf, dude!![]()


Jewish Rye
Thanks for the comments, it is a reliable formula it seems that a lot of people have liked. I like your fermenting schedule and I suspect the results are a fuller flavor. You certainly got a nice oven spring!
Glad you liked it.
Interestingly, the German gentleman who has been my friend for many years smokes meat in a small commercial operation near here was the inspiration to put this together. The public store front is only open 3 days a week, otherwise he is busy smoking delicious meats for the Navy to ship all over the world. He and his wife have been telling all about the breads from the old country for years. So every now and then I gift a couple loaves of this to them. They seem to like it.
Eric
Hmm, now I want a recipe for
Hmm, now I want a recipe for Montreal Smoked Meat. My husband made some, but while it is delicious, it is not Montreal Smoked Meat.
Yum
Montreal Smoked Meat is awesome. My parents took me to Ben's 20 years ago and I still remember the taste.
I see that Ben's closed in 2006. Sadness.
Sad, but there are still
Sad, but there are still several places. We go to Chenoy's in Beaconsfield, now, and there is another one just as good, but I can't remember the name. If anyone here lives in Toronto, you need to go north to HY7 and Centre Street. Centre Street Deli makes smoked meat to die for. If you go at lunch time you will have to wait in line for a few minutes, but they are up to Ben's or Dunn's standards.
I attribute the oven spring
I attribute the oven spring to the slightly lower hydration I use compared to your recipe, to the 450F initial oven temperature on a pizza stone, and to the short proof. (Does clear flour absorb the same water as all-purpose?)
clear flour absorption
I'm not sure about the water absorption rate of clear vs AP flour. The first clear gives the dough a developed feel which I am comfortable with kneading/stretching as the gluten in the clear lines up. I haven't had any trouble with the dough pancaking during proofing which is how I know if I got the hydration correct. In general I like to use the highest hydration I can get away with and still bake free form.
That's a very nice hand blown vase btw. The color is extraordinary!
Eric
Beautiful Loaf!
That is an amazing loaf!!! Makes me hungry~!
starter
How do you make the starter?
Thanks
Recipe
Sorry, I'm a newby...How do I get the recipe for this loaf???
Olvert, scroll up
In this case, the recipe is near the top of the thread. Just scroll up and you will find it.
Paul