|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.
With the exception of the mild nuttiness of the light rye flour and the moist tenderness of its open crumb, there’s nothing subtle about this bread: the caraway seeds, both ground and whole, provide a solid blast of pungent astringency, followed by an intense, well-balanced sour – the result of a 10-12 hour sponge and 3-hour bulk ferment. Proofing seam-side down and then flipping it seam-side up to bake produces an appealing rustic look and the 45-50 minute bake time results in the thick, chewy crust that European rye lovers favor.
I like intense flavors, and this “Closing Time” Dark Caraway Rye will stand up to anything, including robust soups and stews, intensely flavored washed-rind and veined cheeses, and heavily cured and smoked meat and fish.
Sponge (Day 1, Evening):
|Medium rye flour||145||5.10||100%|
|Warm (105°F/41°C) water||145||5.10||100%|
Combine the sponge ingredients, cover and ferment at room temperature (70°F/21°C) overnight, 10-12 hours. The sponge will have tripled in volume and begun to fall back on itself and the surface will show broken bubbles.
Final Dough (Day 2, Morning):
|Warm (105°F/41°C) water||300||10.60|
|White rye flour||200||7.05|
|Caraway seed, ground||6||0.20|
|Caraway seed, whole||6||0.20|
Preheat the oven to 450°F/230°C with the baking surface in the upper third. Bake until the loaves thump when tapped with a finger and the internal temperature is at least 198°F/92°C, 45-50 minutes. Transfer to a rack and cool thoroughly before slicing.
White rye flour
Medium rye flour
|Rye sour culture||15||2.33%|