|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.