Rye sourdough, 70% rye
2 loaves · about 1.8 kg · 4 × 6 in700 g whole rye flour
300 g bread flour
820 g water at 35 °C
200 g ripe rye levain (100% hydration)
18 g fine salt
6 g caraway seeds
forklet.co/r/LhhvttS3?units=grams · 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 2 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
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