DELI-STYLE RYE ARTISAN BREAD

By mz0926

Make four 1 pound loaves

From the book Artisan Bread in Five minutes a Day

Ingredients

• 3 cups lukewarm water
• 1 1/2 tablespoons yeast(1 1/2 packets)
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons caraway seeds
• 1 cup rye flour
• 5 1/2 cups unbleached all-pupose flour
• cornmeal for pizza peel
• cornstarch wash

Preparation

Step 1

1. Mixing and storing the dough: Mix the yeast, salt, and caraway with the water in a 5 quart bowl, or lidded container(not airtight)

2. Mix in the remaining dry ingredients without kneading, using a spoon or 14 cup food processor(dough attachment), or mixer(with dough hook). May need hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the intial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.

5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.

6. 20 minutes before baking time, preheat the oven to 450 degrees, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfer with the rising bread.

7. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water inot the broiler tray, and quickly close the oven door. Bake for about 30 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.

8. Allow to cool before slicing or eating.