Ingredients
Equipment
Method
Autolyse / Sponge
- Add flours and water to Mixer and mix until a shaggy dough forms
- Cover and rest at least 1 hour (2-4 is recommended for whole grains)
Dough
- Mix the yeast into 50 ml of warm (~100F) water alone with 10 grams of brown sugarRest 15 minutes. This should be quite active. If not the yeast failed for prove, start over.
- Add the yeast mixture and the rest of the ingredients, minus the egg, to the mixer and mix on low until combined into a shaggy dough
- Turn the mixer up to medium and beat until a smooth supple dough forms, (8-10 minutes)
- Cover the mixer bowl and place in refrigerator overnight (8-12 hours)
Shaping / Baking
- Remove dough from refrigerator, dump onto floured work surface and shape, (I just do a round ball, as I'll bake in a dutch oven)
- Oil your pan / pot and place the shaped dough into it, cover and let rest for final rise (1-2 hours)
- Dough has risen when it springs back slowly when poked
- Preheat oven to 425. (you do have an oven thermometer?)
- Beat the egg white with a tsp of water, and brush the top ot the loaf
- Sprinkle with a flurry of caraway seeds, slash...
- Bake for approx 30 minutes, until crust is golden brown, and internal temp is approx 195.
- Turn off oven, and open the door. Rest bread for 15-20 minutes in oven
- Turn out on to wire rack and cool at least 1 hour.
Nutrition
Notes
This is an exercise in patience. The rewards are great
A special thanks to all my friends at B&H PhotoVideo. I spent several years working with them and we had many conversations around food, cooking, and specific foods.
Good rye bread was one of the many. (Yes, I do remember ...)