German Farmer's Bread

My first attempt at "artisan" bread, Hamelman's German Farmer's bread.

I used KAF all-purpose and whole rye flour from Grist and Toll in Pasadena. (really nice folks there) For yogurt I used non-fat but for the next try will use whole. This was my first time trying to mix a high hydration dough and using a banneton.

I don't have a mixer so hand kneaded the dough for 8 minutes. It was very sticky on the counter, and I kept my hands dusted. It had started to clean up on the counter after 8 minutes  but was still on the sticky side of tacky. Put it in a bowl which I lightly sprayed with canola oil, thinking that might help with the folds. Was amazed at the change in the dough after the folds. Preshaped and bench rested for 15 minutes, then shaped into rounds.

Wasn't sure what to do about the bannetons, just dusted them with flour. After 50 minutes they seemed proofed, using the finger poking test. They came out of the bannetons quite nicely. Gave them a full bake.

Delicious! Very happy with how they came out.