|Stages:||3-stage sponge, Final dough|
|Leaven:||Rye sour culture|
|Start to Finish:||24-28 hours|
|Hands-on Time:||35-40 minutes|
|Yield:||One 2¼ lb/1.0 kg loaf|
Lublin Rye, which I found in the Polish bread blog Adam Piekarz (“Adam’s Bakes”) appeals to me on many levels. Firstly, its history: according to Adam, “back in the 1960s, when the content of rye bread was regulated by the [Communist] state, Lubelski was considered a great luxury because it used 100% white rye flour, which was available only at certain times of the year.” Second, it’s the most basic of rye breads, containing only rye flour, water, salt and sour culture. If nothing else, I was expecting a bread that showcased the subtlety of white rye and the balance of a three-stage sponge.