Eric’s Poppyseed NY Deli Rye Bread
This is my first bake of rye at this percentage, prior to this I have only used 5-10% in my sourdough breads. I’ve followed Eric’s original recipe but followed Dan’s procedure building the gluten before adding the levain, salt and holdout water.
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.
For one loaf
50g Active Rye starter
137.5 g Rye (Whole or White Rye)
137.5 g 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)
All Rye Sour 163 g of rye total so 29% rye
242g water (consider holding back some water say 22 g or so) hydration 73%
394g bread flour
½ Tablespoon sugar
½ teaspoon instant yeast
11g Sea Salt
(Total flour 557 g)
Build the rye sour overnight.
Mix bread flour, water (minus holdout water), yeast and sugar using a mixer. Once incorporated let rest for 15 mins. This is a stiff dough. Then mix on low speed to build gluten.
Once gluten well developed add levain mixing again until well incorporated and gluten well developed. Then add the salt and holdout water gradually and again mix until well developed.
Transfer the dough to a well oiled bowl and continue bulk fermentation 80ºF for about 1 hour or until the dough has at least doubled.
Once bulk is complete and the dough has at least doubled pre-heat the oven to 500ºF with the dutch oven inside.
Dust the surface of the dough and the countertop with flour and release the dough onto the countertop. Degas the dough by patting it down with the heel of your hand. Shape into a batard.
Transfer the batard to your final proofing device. I used a cookie tray with bottles of wine on either side, then my couche and then a sheet of parchment paper. I placed the dough seem side down onto the parchment supporting the sides of the dough. I brushed the surface with water and put poppyseeds on the outside of the dough.
The dough was left to final proof at room temperature.
After about 45 mins when the over was ready the dough was lifted off the couche using the parchment as a sling, placed on the countertop and scored with a bread knife. The dough was then transferred to the dutch oven and the lid placed on top for steam.
The oven temperature was dropped to 470ºF and the dough was then baked for 15 mins lid on. Then the lid was removed and the dough was baked for a further 20 mins at 420ºF. After 20 mins the temperature was dropped to 350ºF and the bread was done after about another 10 mins and removed to a wire rack.
A glaze of cornstarch and water was brushed on the crust.
The bread will be left until the next day to slice.