| Rye %: | 53% |
| 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.