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September 2016

“Closing Time” Dark Caraway Rye/Dunkles Feierabendbrot mit Kümmel (Austria)

feier_slice

Rye %: 53%
Stages: Sponge, Final dough
Leaven: Rye sour culture, Yeast
Start to Finish: 15-17 hours
Hands-on Time: 30 minutes
Yield: Two 1 lb. (475 g) loaves

Ever since I acquired my copy of Der Duft von Frischem Brot (The Aroma of Fresh-baked Bread), I’ve been hooked on Austrian ryes, which, like so many Alpine ryes I’ve encountered, have wonderfully complex and interesting flavor profiles. This caraway rye is no exception. It’s a creation of third-generation baker Johannes Breuss, of Oberdorf, a town  nestled in the  high Alps of Vorarlberg, Austria’s westernmost region,  where it’s bordered by Bavaria, Switzerland and Liechtenstein.
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