Here is a very delicious New York City deli rye bread i made. It has the correct and authentic flavor of a NYC Jewish deli rye bread!
I cannot for the life of me upload my bread pictures for you. I make sandwich loaves and appetizer size loaves. I wish I could send you my photos and e-mail you the recipe. firstname.lastname@example.org
Find a webhost for your pics. I hate photobucket but been using them for years and won't switch. Once you upload your pics to another host, you can copy the url and insert them into the body of your message.
Thanks. I use the No Knead Rye bread recipe from Jim Lahey's book "My Bread." I also added something called "Deli Rye Flavor" from kingarthurflour's website. I also sprinkled hand crushed "Cypress Flake" salt on top. Kosher salt would work well too.
Here is my somewhat modified recipe of Jim Lahey's No Knead Rye Bread I call "NYC Jewish Deli Rye Bread"Bread flour - 2 1/4 cups or 300 gramsRye flour - 3/4 cup or 100 gramsTable salt - 1 1/4 tsp. or 8 gramsInstant or active dry yeast - 1/2 tsp. or 2 gramsCool (55 to 65F) water - 1 1/3 cups or 300 grams1 1/2 tsp. caraway seedsKingarthurflour's "Deli Rye flavor" - 1 tsp.(Optional) Cypress Flake salt (hand crushed) or Kosher salt - to taste for top of crustMix the flours, yeast, salt, caraway seeds and deli rye flavor together in a bowl. Add the water and mix until they are all combined. Do NOT overmix...remember this is a no knead rye bread!Cover with plastic and let sit for AT LEAST 12 hours...I let mine sit for 18 hours overnight in my kitchen...the warmest spot in my home.
After 12-18 hours I gently pull out the dough with a rubber spatula or dough scraper onto a floured piece of parchment paper.I then gently fold the dough over itself bringing up all "four corners" of the dough North and South and East and West over itself.
I then cover it with a linen towel for about two hours to let it rise. A half an hour before the two hours are up I preheat my gas oven to 475F with a THREE quart dutch oven and lid inside the oven.Once the oven is fully preheated, about a half an hour, (I use a standalone oven thermometer for accuracy) I take out the three quart dutch oven and lid and pick up the parchment paper containing the dough and carefully drop it into the dutch oven.I like a LOT of caraway seeds on my rye bread so at this point I sprinkle more caraway seeds on top of the dough and then lightly sprinkle the Cypress (or kosher) salt on top too.I take a piece of aluminum foil and place it on top of the dutch oven and then cover it with the lid and put it into the oven and bake for 30 minutes with the lid and foil on. After 30 minutes I remove the lid and foil and bake for another 20 minutes. Since every oven is different, after you remove the lid and foil you will need to watch your bread carefully. Make sure the crust is a deep golden brown and has a "hollow" sound when you gently knock on it.Take it out of the oven and put it on a cooling rack for two hours before slicing into it.This is only the sixth loaf of bread I have ever made and my wife and I were very impressed with how good and authentic it tasted. We are both life long New Yorkers and know what good New York City Jewish rye bread tastes like.
Hope this helps!
I sometimes add a 1/4 t. Ground fennel seeds a hand full of Raisins and chopped walnuts to the original mix. Freaking delicious!
Looks great! Is the foil used to protect the lid of you dutch oven?
The foil is used to help keep a tight seal on the dutch oven so less steam escapes giving your bread a better rise. I definitely get a better rise with the aluminum foil than without. Give it a try!
I also found, that for me, by using a three quart dutch oven instead of the typical five quart dutch oven I also get a better rise and a less wider and flatter bread.
I will have to try that. The only dutch oven I own is a smallish one.