| Rye %: | 89% |
| Stages: | Sponge, Soaker, Final dough |
| Leaven: | Rye sour culture, Instant yeast |
| Start to Finish: | 18-20 hours |
| Hands-on Time: | 30-40 minutes |
| Yield: | One 2½ lb/1.2 kg loaf |
I found this flavorful, crusty rye bread in one of the first German baking books I acquired, Rustikale Brote aus deutschen Landen (Rustic Breads from the German Countryside) by Gerhard Kellner, a well-known German bread blogger who goes by the nickname “Ketex.” It intrigued me for a couple of reasons.
| Rye %: | 80% |
| Stages: | 3-Stage sponge, Final dough |
| Leaven: | Rye sour culture |
| Start to Finish: | 20-22 hours |
| Hands-on Time: | 40-50 minutes |
| Yield: | Two 1½ lb./650 g loaves |
Not too long ago I acquired a trove of freshly milled rye and heirloom/heritage wheat flours from Grist & Toll, a groundbreaking urban mill in Pasadena, just north of Los Angeles. After experimenting with the wheat flours, I started casting about for a rye bread that would let me showcase the subtle complexities of the G&T flours. After going through my recipe database, I settled on Franconia Rye/Frankenlaib, a subtle and complex Bavarian bread.