Rye Bread and First Tries

I imagine that when a person is passionate about something, there is a turning point when that something becomes consuming. So much so, that you can't imagine not doing this thing, or being without it. Kind of like having a first love. And as with first loves, things can be difficult or trying, wonderful or blissful and most of all they usually become obsessive.
As such is my love affair with food. I have enjoyed cooking, eating, and learning my way through many recipe books, blog posts and late night urges. But, the turning point for me was when I started making bread. Bread is something that most people eat everyday, in every country, in every part of the world. It can be plain or complex, and most of all it can be one of the most delicious foods a person can eat. I began making my own bread when I moved to Boston last year, at the encouragement of a certain someone. I griped about how I wished I could make crusty, buttery, warm bread and how I thought it would be impossible. I didn't know what I was doing, making bread is too hard, it takes too much time, blah blah blah. So, he made me a deal. He told me that if I made bread every week for him to eat his sandwiches on (because he's very adorable and packs his lunch for work every day) that he would eat it. No matter what. Even if it was terrible and didn't rise or tasted too yeasty, he would eat it, because how would I get better if I didn't practice? And so now, I make bread. Every week. And I love it. Here is the first recipe I made for this agreement.

New York Deli Rye Bread

I used this recipe that I found on Smitten Kitchen, a food blog that I now read religiously, and she got it from The Bread Bible. We both made small adaptations to it, which is the beauty of bread making, right?

Also, because I am a CRAZY person, I chose one of the most complicated bread recipes I have made to date to use as my first one, which took me about 7 hours from start to finish. Go big or go home, right?!

Sponge
3/4 cup bread flour
3/4 cup rye flour
1/2 teaspoon instant yeast
1 1/2 tablespoons sugar
1/2 tablespoon barley malt syrup (or honey! It works just as well)
1 1/2 cups water, room temperature

Flour Mixture
2 1/4 cups bread flour
1/2 plus 1/8 teaspoon instant yeast
2 tablespoons caraway seeds
1/2 tablespoon coarse salt

Add In
1/2 tbsp vegetable oil

The Sponge! or Pre Ferment. This is a step that helps yeild yummy delicious bread! Combine sponge ingredients in a large or mixer bowl and whisk until very smooth, to intentionally incorporate air — this will yield a thick batter. Set it aside.

The dry flour mixture! In a separate large bowl, whisk together the flour mixture and gently scoop it over the sponge to cover it completely. Cover the bowl tightly with plastic wrap and allow it to ferment for 1 to 4 hours at room temperature. (The sponge will bubble through the flour mixture in places.) I waited the whole 4 hours, because I thought it would help. I have no idea if it did or not, and now after making it a couple times I have a better idea of what things should and shouldn't look like. But, 1-4 hours, it's really hard to goof up. As long as it's bubbly you should be good to go.

Making the dough! Add the oil to the flour/sponge mixture and mix with the dough hook on low speed for about 1 minute, or if you don't have a mixer, with a wooden spoon or very sturdy flexible spatula. Sturdy is important here, I broke a less than sturdy spatula while trying to combine dough ingredients. If using an electric mixer, crank it up to mid-speed for 5-7 minutes. If using your lovely hands, turn out that goopy mess onto your floured counter and knead until it starts to look like dough. If it gets too tough/sticky let it rest for 10 minutes, which will help a lot! Then just get back to it and knead until it is smooth and elasticy.

It's Alive! Let it Rise! Place the dough in a large container or bowl, lightly oiled. Oil the top of the dough as well. Allow the dough to rise until doubled, 1 1/2 to 2 hours. Turn the bowl over and let the dough fall out on to a lightly floured counter. Press the dough out gently, fold it back together, and then plop it back into the bowl for 45 minutes or so more.

Almost there! After the second rise, turn the dough out and gently deflate it again. Make it into a round, I do this by gathering it into an approximation of a ball, then turning it with the palms of my hands and fingers curved around it. Place your lovely, rustic looking round onto a baking sheet with parchment paper and a little sprinkle of cornmeal. Cover with plastic wrap, then let it rise until doubled, about one hour. When you poke it (gently) it shouldn't spring back quickly.

Heat and Bake! Heat the oven to a scalding 450 degrees... PREHEAT! This is key. I am a lazy lazy baker and hate wasting the energy, especially when I made this in July of last year... it was already hot in the kitchen. But preheating is important! Helps get a last little oomph out of that yeast and make the crust, well, crusty. I also usually put an oven proof pot with hot water underneath my bread. The moisture helps with crust formation! Then, slash the top of your bread about 1/4 to 1/2 in deep, and quickly quickly place it in the oven and shut the door! Bake at 450 for 15 minutes, then lower the temperature to 400, and bake for 30-40 minutes more. It should have an internal temperature of 190 degrees, and sound hollow when you tap the bottom. I have a thermometer, but almost never temp my breads... the hollow sounding test is pretty accurate. If it's not quite done and you're afraid to over brown it, cover it up with some aluminum foil.


Allow to rest and cool uncovered.