Pratzel's Bakery: Corn Tzizel Rye Bread Corn tzizel rye bread was developed at Pratzel's Bakery and became one of the bakery's best sellers. The rye is sourdough-based and slightly chewy, with a final roll in cornmeal which gives it its unique character.
Corn Tzizel Rye Bread Source: Manna Cafe and Bakery Cookbook, 2021 Yield: 1 loaf Ingredients
Preparation In a small bowl, stir yeast into the warm water. Let sit for 5 to 10 minutes until the yeast begins to foam, indicating that is is active. In a mixer fitted with a dough hook, mix the 1 1/4 cups water, sourdough starter, activated yeast, caraway seeds and salt. Add the rye flour and 3 cups of bread flour. Mix on medium-low speed for a couple of minutes. Continue adding flour in small amounts, as needed, until the dough mostly comes away from the sides of the bowl but is still a bit sticky. Let the machine continue to work the dough for about 5 minutes. Transfer the dough to a lightly floured surface and knead it until it comes together in a ball but is still a bit tacky to the touch. Place the ball into a lightly oiled bowl and cover with plastic. Folding and rising the dough: Let the dough sit for 15 minutes after setting in the bowl. Remove the dough, flatten it somewhat, fold it into thirds envelope style and then return it to the bowl. Repeat this process two more times so that there is a total of three 15-minute rests and three folds. After the last fold, return the dough to the bowl and allow in to rise until doubled in bulk (about 45 to 60 minutes). Forming the loaf: Remove the risen dough gently from the bowl and set it on a work surface. Pat it into a thick rectangle (about 8 x 6 inches), then roll it into a tight cylinder. Fashion the cylinder into a loaf with slightly tapered ends, like an official NFL regulation football sitting with a flat bottom on a pan. Finishing the loaf: Line a sheet pan with parchment paper and sprinkle the parchment with a little cornmeal, where you will be placing the loaf. Place 1 cup of medium cornmeal in a shallow pan. Wet your hands well with tap water and pat the loaf all over to thoroughly moisten it. Roll the wet loaf in the cornmeal, making sure to cover all sides amply. Place the loaf on the prepared sheet pan, cover with a kitchen towel and let rise until almost doubled in bulk. Getting ready to bake the loaf: Halfway through the final rise, preheat the oven to 400 degrees. Place a cast-iron pan in the bottom of the oven. When the oven is fully preheated, fill a 1-cup measuring cup about half full with tap water. Then score the risen loaf with a sharp knife or razor by making 3 diagonal cuts on the top, each about 2 inches long and 1/2 inch deep. Place the cup of water and readied loaf within easy reach of the oven. In one rapid set of motions, open the oven door, pour the water into the cast-iron pan, set the loaf on the rack and close the oven door. (Beware of the sudden burst of hot steam. Oven mitts are a good idea here.) Quickness is important to minimize how much steam escapes the oven. This technique gives the bread one final lift and a great crust. Once the loaf is in, immediately lower the oven temperature to 350 degrees. Bake for 15 minutes, then, working quickly, rotate the pan and close the oven door pronto. Bake another 20 minutes. When the loaf is done, let it cool on a wire rack. Note: To make the bread, you'll need a sourdough starter, which takes about a week to develop. You'll need to feed the starter the night before you make the bread, then the next day, bring it to room temperature and measure it when you begin the loaf. We feed our starter twice a week with all-purpose flour, but we feed it with rye flour the day before baking the rye bread. Copyright © 2021 LostDishes.com |
