|Stages:||Sponge, Final dough|
|Leaven:||Rye sour, yeast|
|Start to Finish:||12-14 hours|
|Hands-on Time:||25-30 minutes|
|Yield:||One 38 oz. (1.10 kg.) loaf|
After a week’s vacation with my mother, children and grandkids in Florida, my wife, daughter and I returned to San Diego refreshed and relaxed — except for my advanced case of rye baker cold turkey. Understandable, then, that the bread I chose for this week’s bake was (relatively speaking) quick and uncomplicated: I needed my rye fix and Berlin Rye was a great way to get it.