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Sourdough Rye Bread with Caraway

A delicious sourdough rye bread with caraway seeds.
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Prep Time 14 hours
Cook Time 1 hour
Cooling 2 hours
Servings: 1 slice
Course: Bread, Breakfast, Sandwich, Snack
Cuisine: International
Ingredients Equipment Method

Ingredients
  

  • 650 g bread flour
  • 200 g dark rye flour
  • 20 g salt
  • 25 g ground caraway
  • 25 g caraway seed
  • 250 g sourdough starter mix
  • 500 g bottled purified water

Equipment

  • 2 4.3 quart covered Dutch Oven

Method
 

The Preparation
  1. In a large bowl, combine the room temperature water (70° -75° F) and sourdough starter, mixing until fully blended.
  2. Blend the bread flour, rye flour, salt, ground caraway and caraway seed in a separate bowl.
  3. Add the dry ingredient blend to the water/starter mixture and mix with a spoon until all of the dry flour is incorporated and a shaggy dough forms.
  4. Cover the bowl and let the dough rest for 2 hours.
  5. Using a wet hand, perform one set of stretch-and-folds: pull one side of the dough upward and fold it over itself, rotating the bowl 90 degrees after each fold, for a total of 4 folds.
  6. Cover and let rest for about 30 minutes minutes.
  7. Repeat the stretch-and-fold process 4 more times, allowing the dough to rest for about 30 minutes between each set.
  8. Cover and let the dough rest at room temperature for about 30 - 45 minutes (5.5 to 6 hours from initial mix).
  9. Divide the dough in half and perform a preliminary shaping, dusting lightly with flour as needed.
  10. Gently stretch each portion into a square or rectangle.
  11. Fold each side inward to one-third of the width, then roll into a ball, tucking the sides inward as you shape.
  12. Cover with a light cloth and let rest for 30 minutes.
  13. Shape each loaf into a tight ball, dust lightly with rice flour, and place into a well-floured(rice) proofing basket.
  14. Cover and proof at room temperature for about 8 hours.
The Bake
  1. Preheat the oven and covered Dutch oven to 450° F for 30 minutes.
  2. Turn over both dough balls onto parchment paper.
  3. Make a deep score from top to bottom 1/3 in on either side. Make two shallow scores about 2" in length on the other.
  4. Remove the covered dutch ovens from the stove
  5. Carefully lift the dough on the parchment paper and place in the Dutch oven.
  6. Add 2-3 ice cubes on the sides between the paper and the sides of the duct oven. Cover and return to the oven to bake 25 min at 400° F.
  7. Remove the cover and bake an additional 30 minutes at 400° F.
  8. Remove the loaf from the Dutch oven and let it cool completely on a wire rack for at least 2 hours before slicing to allow the crumb to fully set.