Hi all:

I just finished baking an extended fermentation, 3-build, 25% WW, 25% rye, 50% Bread Flour this morning.  VERY happy with the outcome. 

Hour 0:

1/4 cup ripe starter

1/4 cup water

1/3 cup rye flour

1/3 cup WW flour

Hour 16-24:

All of Section 1 product (about 8 ounces)

8 ounces of water

8 ounces of rye flour

8 ounces of WW flour

Hour 40 to 48:

All of Section 2 product (32 ounces)

32 ounces of Bread Flour

22 ounces of water

1.5 tablespoons salt

1-1.5 tablespoon caraway (to taste)

Combine Section 2 product and water.  Mix well, whisking until frothy with air.  Add Bread Flour, salt and caraway.

Knead for 5 minutes (will be pretty sticky)

Autolyse for 20 minutes

Knead for another 3 minutes.

Bulk ferment until doubled (2-3 hours)

Divide into two 43 ounce portions.

Shape and proof (1.5 to 2 hours)

Bake en Cloche at 425 for 50 minutes, 23 covered, and 27 uncovered.