|Stages:||Sponge, Soaker, Final dough|
|Leaven:||Rye sour culture, instant yeast|
|Start to Finish:||22-23 hours|
|Hands-on Time:||30-40 minutes|
|Yield:||Two 15-oz./425 g loaves|
I found this bread on Lutz Geißler‘s blog (Ploetzblog.de), who in turn got it from the German Baking Academy (Akademie Deutsches Bäckerhandwerk) in Weinheim, in the southwestern German state of Baden-Württemburg. I was intrigued because this loaf, at 80% rye, comes in at a higher percentage than most rye breads from southern Germany. It also uses an old-bread soaker, which moistens and tenderizes the crumb.