Caraway Rye SD

180g 100% hydration SD

240g bread flour

140g dark rye flour

195g water

3/4 tsp sea salt

1 tsp freshly ground caraway

mix all ingredients except salt, autolyse 30 mins

add salt, knead 8 mins

bulk ferment with folds at 50 min and 100 min

shape and rise for 1 hour

retard in fridge for 2 hrs 30 mins

250 oven with steam for 15 mins, turn down to 220, mist at 20 mins, and bake for another 20 mins

came out crackly and singing! Look at those cracks!