Old-School Deli Rye - The Rye Baker

This formula from "The Rye Baker" has a typo.

The instructions say:

Day 1 Morning - Mix Sponge 1; ferment 10-12 hrs, overnight
Day 1 Afternoon - Mix Sponge 2, adding flour and water to Sponge 1 (wait, isn't Sponge 1 fermenting overnight?)
Day 2 Morning - Mix final dough, proof, divide, shape, bake

Does anyone have a later edition in which this was clarified?

Maybe the stage 1 sponge does ferment overnight, after it has become the stage 2 sponge, perhaps 4-5 hr after the stage 1 sponge was mixed?

In any case, other 40% ryes aren't bad, especially for non-hard core whole grainers. Sourdough Baurenbrot (formula) Bauernbrot Photos isn't bad. I was looking for another 40% rye for people far from New York City and found these back-to-back in Hamelman's "Bread", 2nd edition 40% Caraway Rye & Whole-Rye and Whole-Wheat. My gut microbiome started shouting for the whole rye/whole wheat which gets the whole grains up to 50%. And Hamelman writes that the 40% Caraway Rye makes nice rolls.

Just ignore morning/afternoon parts in the table and go with written instruction.

So you think it should go like this:

Day 1 evening 7 PM mix sponge 1; ferment overnight

Day 2 morning mix sponge 2; 7 AM

Day 2 afternoon mix final dough, bulk ferment, shape, proof, bake

Sounds plausible

Thanks for the suggestion

I'm gonna try all of these at some point. Thanks for posting them.

I've written about this before, so please forgive the repetition: when it comes to deli rye, I can't resist plugging my spin on Ilya Flyamer's great (and super easy) formula. These days, my go-to version is 45% whole rye | 10% whole spelt | 45% bread flour | 1% caraway | 1% salt. Ferment all the rye at somewhere between a 5% & 8% inoculation and around a 70 - 75% hydration for 8 - 12 hours. Combine with all the other ingredients at somewhere between 75% and 80% hydration (it's better to mix with the water first and then add the dry ingredients). Knead for maybe 15 minutes. Approx. two hours bulk (with a couple of stretch 'n' folds). Shape. Approx one hour proof. Bake in a dutch oven 40 - 45 min at 232C/450F, 20 min w lid, 20 min w/o, 5 min out of the container entirely to firm up the sides.