New York Style Jewish Rye Image Image Image Image
INGREDIENTS
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Recipe by: Chef John V., A Good Cooking Recipe!
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Note: This is a must have proper ingredient recipe! You can't substitute medium rye flour without a change in texture. Light Rye or white rye flour is a must is as 1st. clear flour. These are available at http://www.kingarthurflour.com/shop-home-b.ht
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Description: New York Style Jewish Rye, You won't find a better rye in New York!
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Serving size: 3 - 1 1/2 pound oblong rye loaves
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Preparation time: Start to finish is 3 days because you will make a sour starter
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Amount/Measure/Ingredient:
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Sour Starter---
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1 cup warm potato water*
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1 cup light rye flour---see footnote
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1 tbsp. yeast, dry active or 1 fresh yeast cake
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Stir to blend well, then cover with plastic wrap and let sit for 3 days at room temperature 65-70 degrees F.
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The starter will look like this after 3 days.
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Rye Bread Starter
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* Potato water---Peel and quarter 2 pounds of regular potatoes, cover with water and season with salt. Cook like you would for boiled or mashed potatoes, drain---saving the water the potatoes were cooked in. This is potato water, it gives bread a moi
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Dough for the bread---
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2 cups warm water, about 120 degrees F.
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1 tbsp. sugar
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1 tbsp. yeast
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Add---starter from above
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2 cups light rye flour
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2 tbsp. kosher salt
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2 tbsp. caraway seeds
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4 3/4 cups first clear flour---see footnote
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Glaze---1 cup water
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3 tbsp. cornstarch mixed with 1/4 cup cold water---no lumps
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