I.T.J.B. N.Y. Deli Rye (Old School)

After a long cold nap, the double batch of pre fermented dark rye flour is ready to go. The old school deli rye is a healthy 40%+ dark rye. The bake is pretty much verbatim from "Inside the Jewish Bakery" except for the following changes.

1. Bowing to the purists I opted to omit the inoculation of commercial yeast.

2. Dark rye was substituted for the white rye called for.

I did not adjust the hydration for the stronger dark rye.

Photo: Irving, son of Slo-Mo.

Today's laboratory exercise. 

Please refer to your copy of Inside the Jewish Bakery for the formula. Classroom discussion after the bake results are logged

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