KyleW HELP!!!

[cape chef]

Hi Kyle,

I'm in search of a great sourdough Rye bread recipe.

Can you hook me up?

Thanks oh bread master.

BTW, your site is beautiful.
cc

[jpdchef]

not kyle but this has worked for me http://www.cyber-kitchen.com/rfcj/BR..._-_pareve.html

[KyleW]

This is Izzy's New York Rye, from Breads From the LaBrea Bakery by Nancy Silverton. Izzy Rocks!

Izzy's New York Rye

1 pound (about 2 cups) cold water, 40 degrees F
2 cakes (1.2 ounces total or 4 teaspoons packed fresh yeast
1 pound 4 ounces (about 2 cups) Rye Starter .
1 pound 3 ounces (about 5 cups) unbleached high-gluten flour or unbleached white bread flour
13 ounces (about 4 cups) white rye flour, plus extra jor dusting
3 tablespoons caraway seeds, plus extra for sprinkling
1 1/2 teaspoons chernushka seeds, plus extra for sprinkling
1 tablespoon sea salt
Vegetable oil
4 1/2 ounces (about -3/4 cup) polenta or cornmeal plus extra For dusting
2 cups plus 1 teaspoon tap water in all, plus extra jor brushing
1/2 teaspoon cornstarch

Place cold water, yeast, Rye Starter, flours, caraway seeds, and chernushka seeds in the bowl of a mixer fitted with a dough hook. Mix on low speed for 3 minutes, scraping the dough down the sides of the bowl as necessary with a rubber spatula. The dough should be wet and sticky.

Add salt and continue mixing on medium speed until the dough reaches an internal temperature of 70 degrees F, about 8 minutes.

Remove the dough from the -mixing bowl and place it on a lightly floured work surface.

Clean the bowl and lightly coat it with vegetable oil.

Gather the dough into a ball and return it to the oiled bowl, cover it tightly with plastic wrap, and let it ferment at room temperature until it doubles in size, about 1 1/4 hours.

Turn the dough out onto a well-floured work surface and cut it into two equal pieces with a dough cutter. Slap each piece against the work surface a few times to deflate. Tuck under the edges of each piece, cover them with a cloth, and let the dough rest for 15 minutes.

Place the polenta in a shallow container. Place I cup of tap water in a second shallow container.

Preheat the oven to 500 degrees F 1 hour before baking.

Uncover the dough and round each piece into a boule. Form each boule into a dome-shaped oval. Start with your hands placed one on top of the other, palms down, in the center of the dough. Simultaneously rock the dough back and forth and mold it into an oval about 12 inches long, moving your hands to the ends of the loaf without stretching the dough too much. When your hands reach the ends of the loaf, cup them around the ends to keep the edges rounded and the center swollen.

Dust an unused portion of the work surface ( or baking sheet, if space is limited) with polenta. Place the containers of polenta and water, assemblyline style, next to the polenta-dusted surface.

Pick up one loaf and dip it bottom side down in the water, about 1/2 inch up the sides. Immediately dip the loaf into the polenta and rock it back and forth so the polenta comes 1/2 inch up the sides and completely coats the bottom.
Place the loaf, polenta side down, on the polenta-dusted surface.

Repeat the dipping procedure with the second loa£ Cover the loaves with a proofing cloth and let the dough proof at room temperature for about 45 minutes; check the surface of the dough carefully during the last 15 minutes of proofing. Either when the surface just begins to crack or when a bubble bursts on the dough the loaves are ready. The dough should have grown by about one fourth in volume and feel slightly risen but still firm.

Uncover the dough. Brush the entire surface of each loaf with water and sprinkle the tops with I teaspoon chernushka seeds and I teaspoon brown caraway seeds per loa£ Dock each loaf by pressing a wet finger I inch into the center of the top. Like a cut with a razor blade, this prevents the bread from cracking open during baking.

Gently place one loaf, polenta side down, on a baker's peel.

Open the oven door, spritz the oven heavily with water from a spray bottle, and quickly close the door. Open the oven door again, slide the loaf onto the baking tiles, and quickly close the door. Spritz and load the second loaf in the same manner.

Reduce the oven temperature to 450 degrees F. Spritz the oven two more times during the next 5 minutes. Refrain from opening the oven door for the next 20 minutes.

After 20 minutes, check the loaves and rotate them if necessary to ensure even baking. Continue baking for 15 to 20 more minutes, for a total of 40 to 45 minutes.

Meanwhile, bring I cup of tap water to a boil in a small saucepan.

While the water heats, dissolve cornstarch in I teaspoon tap water. As soon as the water in the saucepan comes to a boil, add the dissolved cornstarch. Stir continuously with a whisk or wooden spoon until the mixture comes to a boil again and is slightly thickened. Remove it from the heat and set it aside.

Check the bread. If they are done, remove the loaves to a cooling rack.

Immediately brush the entire surface of each loaf with a thin layer of the cornstarch mixture. (If the bread is not coated quickly enough, the mixture will soften the crust.) The crust should be a deep mahogany brown and when it cools may look crackled like an old piece of porcelain.

Allow breds to cool completely!

[cape chef]

Thank you very much Kyle,

That is just what I was looking for. Thanks for going to the trouble of typing the wwhole recipe and method down.

[KyleW]

No Prob God Bless scanners and OCR software!