This is a nice moist and flavorful rye perfect for a pastrami or corned beef sandwich.
The addition of the Greek Yogurt and potatoes really made this very moist and the combination of rye flour and First Clear made this extra tasty.
Here’s some bonus shots from Pizza Night last week made with Caputo 00 flour with a small % of whole wheat and yeast as well as some fresh Parmesan cheese mixed into the dough.
Download the BreadStorm File Here.
Mix all the Levain ingredients for build one together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled.
Add the ingredients for build 2 to the Stage 1 starter and stir until fully incorporated. Let it sit at room temperature until doubled and either use immediately or put in the refrigerator until the next day.
Main Dough Procedure
Mix the dehydrated onions into the beer and let it re-hydrate for 5-10 minutes. Next mix the beer and yogurt with the flours together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for up to an hour. Next add the salt, starter (cut into about 7-8 pieces), and potatoes and mix on low for 5 minutes. Add the caraway seeds if using and mix until incorporated. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired. Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees. Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.