Rye sourdough, 70% rye

by Aaron Ng

1 loaf · about 880 g

• 3 ½ cupswhole rye flour
• 1 ⅛ cupsbread flour
• 14.5 ozwater at 35 °C
• 3.5 ozripe rye levain (100% hydration)
• 0.25 ozfine salt
• 0.25 ozcaraway seeds