|Stages:||Sour sponge, Final dough|
|Leaven:||Rye sour culture, Instant yeast|
|Start to Finish:||13-15 hours|
|Hands-on Time:||20-30 minutes|
|Yield:||One 3-lb/1.35 kb loaf|
Odd name for a bread, The “Juicy One,” especially since this close-crumbed, rustic north German bread is anything but “saftig,” German, for “juicy. But if you consider its broader meaning (which survives in the Yiddish word zoftig) of “ripe,” “luscious” and “mouth watering,” then the description is spot-on, for this bread has a rich, mouth-filling texture and subdued sweet spiciness that showcases rye in all its glory.