Today, Labor day Monday 09-04-17, I am baking a N.Y. deli rye, using Rose, Levy, Beranbaum's formula. Tomorrow, I will convert her formula, to incorporate the Tang Zung method. The Tang Zung method formula is below. https://goodcookingfortheheartandsoul.blogspot.com/2017/09/rose-levy-beranbaums-nyc-deli-jewish.html
Beranbaum's N.Y. deli rye, Tang Zung method
Total Flour 563 Grams - 100%
Total water - 354 Grams - 63% Hydration
Makes 1 loaf approximately, 2Lbs.
Ingredients:
Tang Zung 3% of total flour - 17 Grams
8.5 Grams Rye - 1.5%
8.5 Grams All purpose - 1.5%
85 Grams Water - 15%
Sponge
All purpose flour - 108.5 Grams - 19%
Rye flour - 86.5 Grams - 15%
Water - 269 Grams - 48%
Yeast - 1/2 tsp. 1.6 Grams - .28%
Sugar - 18.7 Grams - 3.3%
Honey - 10.5 Grams - 1.8%
Flour Mixture
All purpose flour - 351 Grams - 62.3%
Instant Yeast - 1/2 plus 1/8 tsp. 2 Grams - .36%
Caraway seed - 2 TBS. - 14 Grams - 2.5%
Salt - 1/2 TBS. 10.5 Grams - 1.9%
Final dough / Baking
Oil - 1/2 TBS. - 6.7 Grams - 1.2%
Corn meal for baking pan - 2 tsp.
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The finished product, Rose, Levy, Beranbaums original formula. Good oven spring, smells divine. Tomorrow we will see if the Tang Zung makes any difference.
Looks good, tastes good, with a decidedly chewy texture. I think, I did very well. Not sure I even need to try and improve on this. Like they say, if its not broke, don't fix it. Smile.
Give yourself a pat on the back, since the rest of us are out of reach.
Paul
we are available by mail order, though :)
great looking rye. Congrats