NY Deli Rye Bread
Make your own, NY Deli Rye Bread at home without having to do any kneading!
Servings 1 loaf
- 3/4 cup bread flour 117 grams
- 3/4 cup rye flour 95 grams
- 1/2 teaspoon instant yeast 1.6 grams
- 1 1/2 tablespoons white granulated sugar 18.7 grams
- 1/2 tablespoon barley malt syrup 10.5 grams, or honey, or 6.2 grams of sugar
- 1 1/2 cups water, room temperature 354 grams
- 2 1/4 cups bread flour 351 grams
- 1/2 teaspoon plus 1/8 teaspoon, instant yeast 2 grams
- 2 tablespoons caraway seeds 14 grams
- 1/2 tablespoon coarse salt 10.5 grams
Dough and Baking
- 1/2 tablespoon vegetable oil 6.7 grams
- 2 teaspoons cornmeal for sprinkling 16 grams
Make the flour mixture
Whisk the flour mixture in a separate bowl and then gently scoop it over the sponge to completely cover it, but don't mix it. Just add it on top.
Use plastic wrap to tightly cover the bowl and then set aside. It will begin to ferment and the sponge will bubble through the flour. Let it ferment for at least 1 hr but no more than 4 hrs.
Mix the Dough
Once you have allowed it to ferment, add the oil to the bowl and using the dough hook, mix on low speed for about 1 minute, until a rough dough is formed. Turn the speed up to medium and mix it for another 10 minutes. The dough will be very smooth and elastic. You can check the elasticity of the dough by pressing it with a finger and and if it jumps back after pressed with a fingertip, you're good. If it is sticky, you can add dough to the counter and knead in a little more bread flour.
Add dough to a lightly oiled bowl and add a little oil the top of the dough, too using a misto olive oil sprayer. Let the dough to rise until it has doubled (about 1 1/2 to 2 hours).
Lightly flour a counter and then turn bowl over to let the dough flop onto counter. Press it down gently then form it into a square-ish ball and return to the re-oiled bowl and let it rise again for about 45 minutes. (Recover with plastic wrap, too).
Sprinkle some cornmeal on a baking sheet. Turn bowl over to let the dough flop on a lightly floured counter, and then shape it into a ball and add to baking sheet. Cover it with some oiled plastic wrap and let it rise a 3rd and final time until it has almost doubled, about 1 hour to 1 hour 15 minutes. During this time, pre-heat your oven to 450 °F and lower your rack to the lowest level. Add a bread stone or a baking sheet to the rack to heat up with the oven.
Bake the Dough:
With a bread lame or sharp knife make 1/4- to 1/2-inch-deep slashes in the top of the dough. With a spray bottle with water, mist the dough and quickly but gently set the baking sheet on the hot stone or hot baking sheet.
Bake for 15 minutes then lower the temperature to 400°F and bake for another 30 to 40 minutes or until the bread is golden brown and a skewer inserted into the middle comes out clean. Or a thermometer reads 190 degrees from center of loaf.
Cool the bread on a wire rack. Do not slice until completely cool.