Dough
Batch 6.13 kg
- 2100 gwhole rye flour
- 900 gbread flour
- 2460 gwater at 35 °C
- 600 gripe rye levain (100% hydration)
- 54 gfine salt
- 18 gcaraway seeds
- 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)
