40% Rye Sourdough
40% Rye Sourdough from "Fundamentals of Classic Bread Baking"
305 gr. whole rye flour
260 gr. water (about 1 c. + 2 Tbsp)
15 gr. sourdough starter
The night before: prepare the pre-ferment, cover and ferment for 12-14 hours.
480 gr. bread flour
280 gr. water (about 1 1/4 c.)
14 gr. salt
10 gr. yeast
9 gr. caraway seed
3 gr. fennel seed
Mix bread flour and water, autolyze 20 min. Add pre-ferment, salt & yeast and mix for 10 minutes. Add caraway & fennel (you can adjust the seeds to taste, add more fennel if you like that very strong licorice flavor, or less or none if you can't stand licorice).
Cover dough and proof for 2 hours. Stretch & fold and proof for another hour. Cut dough in half, form into balls and let rest for 15 minutes.Put baking stone in oven and preheat to 480 (220C).
Put each ball into a brotform, cover and proof for another hour.
Take out of brotform, slash loaves and bake for 20-25 minutes, with steam. TIP for slashing loaves: I have found that it is easier to make a slash if the top of the loaf is slightly dry.
Remove from oven, cool. EAT.