The famous loaf of Jewish ancestry from the lower-east side, widely enjoyed and eaten with preserved meats such as pastrami
The famous loaf of Jewish ancestry from the lower-east side, widely enjoyed and eaten with preserved meats such as pastrami. This is a traditional version of the loaf. NY deli style is an easy and friendly way to enjoy rye bread, especially as the open sandwich.
200g Shipton light rye flour
300g Shipton organic no 4 white flour
250g rye leaven (mine was made with 100%wholemeal)
2 teaspoons caraway seeds (optional)
2 teaspoons sea salt.
½ teaspoon Shipton mill’s organic dried yeast.
Make a sponge with the yeast and 2 tablespoons of the rye flour and enough of the water to make a thick batter. Set aside for at least an hour… until well active.
In a good-sized bowl, mix the leaven with the water, add the rest of the ingredients and mix well. Knead the dough for 5 minutes until well developed. It is sticky at first, then becomes more kneadable before becoming sticky again.
If necessary, wet your hands slightly to get some traction, or flour them, and use a bakers scraper (slip) if you have one, to keep lifting and turning the dough….and scraping your hands!
When using a mixer, don’t despair, it will return to a semblance of a dough, which can be hand-rounded at completion of the mixing. It is best to use a bare minimum of flour on the kneading surface, as the dough will become too dry.
Cover with a cotton cloth, place inside a plastic bag in a warm spot and allow to rise /prove for 1 hour.
Re-knead the dough thoroughly and return to the bowl, cover as before and leave for another 1 hour.
At this stage it is well-risen and a bit delicate. Carefully turn the dough out of the bowl onto a floured surface without deflating it. Again, that most useful tool the baker’s scraper (slip) is invaluable here.
Briefly roll the dough into an oblong. Carefully lift it on to a well-oiled tray or use baking paper. Moisten your hands with water and gently form the loaf into a torpedo shape, but not too thin, chunky is better…with nicely rounded ends and a sleek finish. It is important to keep hands moist. Allow the loaf 15 minutes to recover.
Place a bowl of hot water in the pre-heated 250°C oven. Slash the loaf with three diagonal cuts (practice it on an air-loaf), and place in the oven. After 20 minutes, remove the steam-effect and the tray, and bake for another 15 minutes at 220°C. As with other rye breads, this loaf is better the next day.
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