Bread-Bakers v099.n068.15

New York Style Rye Bread

INGREDIENTS

Water, cold (variable)			1 Cup
Sugar (optional)				1 Tablespoon
Salt						2 teaspoons
Lemon Juice					1/2 teaspoon
Caraway seeds		                      1 or 2 Tablespoons
Butter or shortening			           2 Tablespoons
Heidelberg Rye Sour  	                      1 Tablespoon
Water 110 degrees F.      		          (1/2 Cup for suspending
yeast)
Bread Flour					2-1/2 Cups
Rye Flour					1-1/2 Cups
Active Dry Yeast				1-1/4th teaspoon
Vital Wheat Gluten                                    1/2 Cup
NOTE :  If Heidelberg Rye Sour is used, obtain from King Arthur Baker's
Catalogue . CALL TOLL FREE 1-800-827-6836

Using Dough Hook mix dough in slow speed for about 10 minutes.  Dough
should be very stiff and should come out of mixer at 76 degrees F.  Ferment
until dough doubles in size, (about 3 hours).  Punch and let rise 30 more
minutes.  Make up into loaves and place on corn meal which has been
sprinkled on peel or on sheet pan sprinkled with corn meal.  Proof until
double in size.  Wash with Corn Starch Wash or egg wash.  Dock like French
Bread. If loaves are to be baked on hot stone, slide proofed loaves onto
hot stone.  Oven should be preheated to 350 to 400 degrees F.  If loaves
are to be baked in sheet pans, load sheet pan into hot oven. Bake until
golden brown and bottom sounds hollow.

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