March 30, 2014 - 11:12pm
new york jewish rye
I have been in search for a light pumpernickel formule for quite sometime, until DAB sent me the one posted by our TFLer dmsnyder. You can find the original post here.
below is the formula i used, which is basically the same as his but I have left out on Altus and did all the mixing n kneading by hand
| Original Formula | ||||||||
| NY Jewish Rye | ||||||||
| Source | http://www.thefreshloaf.com/node/13350/pumpernickel-bread-george-greenstein039s-quotsecrets-jewish-bakerquot | |||||||
| Total Weight | 961.5 | |||||||
| Serving | 1 | |||||||
| Weight per Serving | 961.5 | |||||||
| Total Flour | 590 | |||||||
| Total Water | 365 | |||||||
| Total Hydration | 61.86% | |||||||
| Multi-grain % | 39.83% | |||||||
| Levain % | 0.42373 | |||||||
| Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | ||
| Levain | ||||||||
| White Starter (100%) | 0 | |||||||
| Wholewheat Starter | 0 | |||||||
| Rye Starter | 10 | 10 | ||||||
| Yeast Water Levain (100%) | 0 | |||||||
| 10 | ||||||||
| Flour | 0 | |||||||
| Extra-High Protein Flour (>14%) | 0 | |||||||
| Bread Flour (350-400) | 350 | 350 | ||||||
| AP Flour | 0 | |||||||
| 0 | 0 | 0 | 350 | 0 | 350 | |||
| Wholemeal Flour | 0 | |||||||
| Rye | 120 | 115 | 235 | |||||
| Wholewheat Flour (3.33%) | 0 | |||||||
| 0 | ||||||||
| 120 | 0 | 0 | 0 | 115 | 0 | 235 | ||
| Liquid | ||||||||
| Water | 120 | 240 | 360 | |||||
| Milk | 0 | |||||||
| Dark Ale | 0 | |||||||
| Yeast Water | 0 | |||||||
| 0 | ||||||||
| 0 | ||||||||
| 0 | ||||||||
| 120 | 0 | 0 | 0 | 240 | 0 | 360 | ||
| Others | 0 | |||||||
| Yeast | 7.5 | 7.5 | ||||||
| Salt | 8 | 8 | ||||||
| Honey | 0 | |||||||
| Shortening/vegetable oil | 0 | |||||||
| 0 | ||||||||
| 0 | 0 | 0 | 0 | 15.5 | 0 | 15.5 | ||
| ADD-IN | 0 | |||||||
| Choco Powder (1TBS) | 1 | 1 | ||||||
| Minced Onion, Raisin, Sunflower seeds or flax | 0 | |||||||
| caraway seeds | 0 | |||||||
| 0 | ||||||||
| 0 | 0 | 0 | 0 | 1 | 0 | 1 | ||
| Direction | ||||||||
| - Autolyse all ingridient (except Salt & Yeast ) | 0h 30m | |||||||
| - Add the rest and Knead till Smooth and silky | ||||||||
| Put in Oiled Bowl till double in volume | ||||||||
| First Proof | 90 Mins | |||||||
| Second Proof | 60 Mins | |||||||
| Baked with preheated oven @ 220C (with Steam) | 15 Mins | |||||||
| Without Steam lower the temp to 190C | 20-30Mins | |||||||
| When its cooling brush with Cornstarch mixture |
Ive created lots of sourdough discard as a result of changing my starter to a Rye sour, I have used the discard with added flour and baking soda made them into a "nooks and crannies" English muffins. since the dough is really wet and it can hardly hold its shape, they arent shaped very nicely.
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