Quick CardRye sourdough, 70% rye
2 loaves · about 1.8 kg
Dough
- 6 ¾ cupswhole rye flour
- 2 ¼ cupsbread flour
- 1.81 lbwater at 35 °C
- 7 ozripe rye levain (100% hydration)
- 0.75 ozfine salt
- 0.25 ozcaraway 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 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
