Rye %: |
86% |
Stages: |
Stage 1 Rye Sponge, Stage 2 Rye Sponge, Wheat Sponge, Soaker, Final Dough |
Leaven: |
Rye sour culture |
Start to Finish: |
20-22 hours |
Hands-on Time: |
45-60 minutes |
Yield: |
Two 2 pound/900 gram loaves |
I found this bread in Dietmar Kappl’s’ ever-fascinating blog, homebaking.at and was immediately intrigued by its provenance – the region once known as Bohemia, and which today straddles the borders of three countries – Germany, Austria and the Czech Republic.