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Receta New York Style Rye Bread

Name: New York Style Rye Bread
Ingredients: 1 c. Cool Water (Variable); 1 Tbsp. Sugar Optional; 2 tsp Salt; 1/2 tsp Lemon Juice; 1 Tbsp. Caraway Seed To 2 Tbsp; 2 Tbsp. Butter Or possibly; Shortening; 1 Tbsp. Heidelberg Rye Sour; 1/2 c. Water (110F); For Suspending Yeast; 2 1/2 c. Bread Flour; 1 1/2 c. Rye Flour; 1 1/4 tsp Active Dry Yeast; 1/2 c. Vital Wheat Gluten

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Ingredientes

1 c. Cool Water (Variable)
1 Tbsp. Sugar Optional
2 tsp Salt
1/2 tsp Lemon Juice
1 Tbsp. Caraway Seed To 2 Tbsp
2 Tbsp. Butter Or possibly
Â Â Shortening
1 Tbsp. Heidelberg Rye Sour
1/2 c. Water (110F)
Â Â For Suspending Yeast
2Â 1/2 c. Bread Flour
1Â 1/2 c. Rye Flour
1Â 1/4 tsp Active Dry Yeast
1/2 c. Vital Wheat Gluten

Direcciones

NOTE : If Heidelberg Rye Sour is used, obtain from King Arthur Baker's
Using Dough Hook mix dough in slow speed for about 10 min. Dough should be very stiff and should come out of mixer at 76F. Ferment till dough doubles in size, (about 3 hrs). Punch and let rise 30 more min. Make up into loaves and place on corn meal that has been sprinkled on peel or possibly on sheet pan sprinkled with corn meal. Proof till double in size. Wash with Corn Starch Wash or possibly egg wash. Dock like French Bread. If loaves are to be baked on warm stone, slide proofed loaves onto warm stone. Oven should be preheated to 350 to 400F. If loaves are to be baked in sheet pans, load sheet pan into warm oven. Bake till golden and bottom sounds hollow.