This recipe comes from Kristen Lopez a member of the Bread Bakers Guild of America. The bread was featured in the BBGA’s 2020 calendar accompanied by words of encouragement that we could survive the pandemic.
Unlike many Jewish rye recipes this one has no yeast, but does its thing using only a sourdough starter.
727 g Bread flour
73 g Dark Rye flour
436 g Water
18 g Salt
109 – 250 g Rye starter (Her recipe calls for 109 g. I used 230 g)
9 g. Caraway seeds
In a spiral mixer, mix bread flour, rye flour, and water on 1st speed for 2 – 4 minutes.
Autolyze for 10 – 15 minutes.
Add Rye starter and salt. Mix on 1st speed for 1 – 2 minutes and then 2nd speed for 3 – 5 minutes.
Add caraway seeds and mix on 1st speed until incorporated.
Ferment in a covered container for about three hours and then refrigerate overnight.
Next day, remove from fridge, shape and place in banneton for approximately two hours. The time until baking will depend on activity of your starter, temperature of your house, and amount of time out of the refrigerator both yesterday and today.
Bake in a heated combo cooker or Dutch oven at 475 for 20 minutes covered. Remove cover and turn heat down to 400 and cook another 30 minutes or until internal temperature is 200 – 209.
The internal crumb is moist, the crust crisp, but not too hard, and the proportion of caraway and rye flavor are perfect.