There is no other bread for a Reuben.
This recipe was adapted from “Bread” by Jeffrey Hammelman.
Whole rye flour: 40%
White flour: 60%
Caraway seeds: 1.8%
40% of the flour (all the rye) is in the starter at 100% hydration
White flour: 300 grams or about 2 generous cups
Rye starter (at 100% hydration): 400 grams or 1.25 cups
Water: 175 grams or ¾ cup
Salt: 9 grams or 1.25 tsp
Caraway seeds: 9 grams or 1 Tbs + 1 tsp
Dissolve the starter into the water, and then add the salt and caraway seeds. Add the flour and mix until everything is hydrated.
Dough development and the first rise
You’ll want to do either the stretch and fold or traditional kneading. Either way, it’ll be a little tricky because the rye will make the dough sticky. Keep at it – the dough will come together, though it will be more clay-like than a 100% wheat dough.
Be gentle. You want to retain as many of those air bubbles as possible. Rounds and batards are the traditional shapes.
You can let it rise for another 2 hours at room temperature. You can also speed things up (and increase sourness) by placing the dough on an upturned bowl in the bottom of a picnic cooler, throwing a cup of boiling water in the bottom and covering it quickly. After an hour, throw another cup of hot water in. The rise should only take a 90 minutes this way.
Score the bread as you like. Hash marks are traditional for rounds, and batards usually take a single, bold stroke down the center or a couple of baguette-style slashes.
While you can certainly bake this bread on a cookie sheet, it benefits from a stone and some steam, or a covered baker. However you do it, bake at 450 degrees for about 40 minutes.