|Stages:||Sponge, Scald, Scald-sponge, Final dough|
|Leaven:||Rye sour culture|
|Start to Finish:||11 hours|
|Hands-on Time:||40-50 minutes|
|Yield:||One 2¼ lb/1.0 kg loaf|
I’d been meaning to make Vitebsk Rye for some time – ever since I found it in Mike Zhuravel’s magnificent Russian-language bread blog, O Khlebye. The result made me wonder why I’d waited so long: this is a truly splendid Belarusian rye bread.