"Levy's" Real Jewish Rye
from Rose Levy Beranbaum's The Bread Bible
351 grams bread or all purpose flour
2 grams instant yeast
14 grams whole caraway seeds
10.5 grams salt
6.7 grams vegetable oil
117 grams bread or all purpose flour
95 grams rye flour
1.6 grams instant yeast
18.7 grams sugar
4.6 grams malt powder
354 grams water
The evening before baking, place the dry flour blanket ingredients into a bowl or container. (If you're kneading by hand, reserve 1/4 cup of the flour for kneading.)Whisk to combine and set aside.In another bowl, place all of the dry sponge ingredients, whisk to combine.
Add the water,and whisk to form a smooth batter.Scoop the flour mixture evenly over the sponge. Set aside to rise for an hour at room temperature. At this point the sponge should be breaking through the blanket of flour. Place in the refrigerator to develop overnight.This is my overnight sponge. Although this isnt so accurate because it got knocked around in the fridge. So this is the saved sponge.When you're ready to make the dough, add the oil to the mixture and stir to make a shaggy dough.Turn the dough out onto a lightly floured surface and need until a smooth dough forms. If you have resistance, allow to rest briefly before continuing. Place the dough into a greased bowl and allow to rise until doubled in size.My dough rose beautifully. When it has finished rising,give it a stretch and fold and allow it to rise again.Once again the dough rose beautifully. This heat does wonders for my yeast!Dust a baking sheet with cornmeal and form your dough into a boule. Set it on the baking sheet and allow to proof. While it is proofing, preheat your oven to 450. Insert a baking stone and another sheet pan for steam purposes to heat as well. Here is the proofed loaf.Slash the loaf as you wish and place it in the oven to bake. Toss in some ice cubes or boiling hot water to create steam. Bake for 15 minutes and then lower the temperature to 400 degrees. Continue baking for 30-40 minutes until the bread is golden brown and a thermometer registers about 190. (Halfway through the bake, you may remove the loaf from the pan and set it directly on the stone.) Remove from the oven and place on wire rack to cool. Enjoy in any number of ways!