Old-School Jewish Deli Rye - From - Inside the Jewish Bakery

The main players:

KA Sir Lancelot high gluten flour - 60%

Great River Milling dark rye flour - 40%

total hydration - 69%

Day One: The rye sour build 

Stage #1 - 6 hours

Rye mother at 100% hydration

Rye sour at 80% hydration

Rye sour build #1

The Rye sour build #2. After 5 hours at room temperature. The formula says it will be "bubbly." I attribute the lack of bubbles to the dark rye flour used verses the light rye called for. That being said the volume increase is near tripled. Now for a flavor building overnight cold ferment.

Build stage 3 - The final dough.

I add 13g of water to the mix to compensate for the dark rye.

After 12 minutes of mechanical mixing the dough is firm, and slightly tacky. Now begins the bulk fermentation to double. Approximately 1 hour.

 After 45 minutes. The dough has surpassed double. 

 The divide and pre-shape was accomplished without any additional bench flour. The pre-shaped loaves are rested for 10 Minutes.

The final shaping into one round, and one batard went well. Oven is preheating. Poof until tripled. Approximately 1 hour.

 After just about one hour the loaves are scored misted with water and popped into the oven.

 Beautiful bake.

Conclusion:

The only deviation from the formula, I expected. The two 587g loaves took no less than double the prescribed bake time. 

 The dough was super easy to handle making today's bake a pleasure. Smile...

 What can I say about this wonderful bread? The crust is thin crisp with an inviting dark color. The perfumed crumb, is soft without being to soft. Light and pillowy comes to mind. I have to say, Everything I have made from Inside the Jewish Bakery has been stellar!