Growing up, my grandparents always had amazing, fresh caraway rye on the table, and I later found out why. They lived near an awesome little Jewish deli and bakery. It's the kind of place that makes matzo balls that are so good, everyone around kind of just gives up making their own. So now that I'm all growed up, I decided it's about time I make my own tangy, caraway studded loaves of light rye. Full disclosure, it's been a bit since I've had that rye so this might not be exactly the same, but it's damn good, and damn close.
00:00 - Hey!
00:38 - Making a Poolish
01:53 - "But I don't wanna make a poolish."
05:20 - Let's Make a Sandwich
Recipe:
200g water, cool temperature
pinch dry active yeast
87g dark rye flour
113g unbleached all-purpose flour
116g water, room temperature
2 tsp dry active yeast
20g demerara sugar (or brown, or white sugar)
20g vital wheat gluten
5g salt
241g unbleached all-purpose flour
2 tbsp caraway seeds (1 mixed, 1 on top)
Be sure to let me know in the comments if you make this and tag me in pictures on Instagram or Twitter so I can repost them! And of course, don't forget to like this video if you enjoyed it, or if you learned something new. Be sure to subscribe and follow me on social media if you want to see more of what I'm working on in my kitchen!
#bread #cooking #rye
