A recreation of a St. Louis favorite sized for 6 - 2.5 lb loaves
|Source||Inspired by Pratzels in St. Louis circa 1965|
|Prep time||5 hours|
|Cooking time||50 minutes|
|Total time||5 hours, 50 minutes|
make your own rye ferment (see how-to elsewhere)
add active ferment to 3 pounds spring water and 6 cups rye flour
let this mixture ferment for 24 to 48 hours, the longer the stronger the sour taste
measure out 4 1/2 pounds of this mixture and reserve the rest for your starter
add 4 1/2 pounds ferment to 3 pounds spring water, salt, yeast, malt syrup, caraway seeds and mix well until malt syrup is disolved.
add hi gluten flour and mix for 3 minutes
rest 20 minutes
knead 8 minutes, dough will clear sides of bowl while kneading
1st rise for 2 hours at room temp
divide and portion into 6 loaves
spread cornmeal onto board and roll the loaves into until cornmeal is inbedded in the surface
spray low topped bread pans, I use stainless steel low sided steamer table pans measuring 6 wide x 12 long x 2 1/2 inches high
preheat oven to 425 degrees
let rise in pans covered with plastic wrap for 30 minutes or less if temp is over 70 degrees - don't overproof!
uncover and brush with egg white/water mixture, heavily sprinkle cornmeal on top of loaves
bake for 50 minutes
Notes: I use a 20 quart mixer and bake in my electric kitchen oven, because of baking characteristics of this oven I move the pans from top rack to bottom rack and vice versa halfway through the baking and finish for 5 minutes with convection. Either slash the loaves or let them crack naturally prior to baking. Let cool thoroughly before slicing. Flavor improves for a few days and bread becomes more firm. If it lasts a week you'll want to toast.
This bread was inspired by Pratzels tzitzle rye of my childhood in St. Louis. I'd love to bring them some and get their opinion!
caraway is optional
dark malt syrup is available from beer making supply stores
pans are available from restaurant supply stores