Rye sourdough, 70% rye
6 loaves · about 5.3 kg · 4 × 6 in2100 g whole rye flour
900 g bread flour
2460 g water at 35 °C
600 g ripe rye levain (100% hydration)
54 g fine salt
18 g caraway seeds
forklet.co/r/LhhvttS3?scale=3 · v2
- Mix everything into a sticky paste; rye needs no kneading, only thorough mixing. 5 min
- Cover and ferment somewhere warm, about 27 °C. 90 to 120 min
- With wet hands, divide into 6 and press into greased tins. 10 min
- Proof until cracks open across the top. 60 to 90 min
- Bake at 250 °C for 10 min, then at 210 °C to 98 °C.
- Cool in the tins for 10 minutes, then on a rack. Rest a full day before slicing. 24 h
- Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
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