|Stages:||2-stage rye sponge, Wheat sponge, Soaker, Final dough|
|Leaven:||Rye sour culture|
|Start to Finish:||26-30 hours|
|Hands-on Time:||45-60 minutes|
|Yield:||Two 28 oz/800 g loaves|
If there’s a rye bread equivalent of the Perfect Storm – that is, when all the ideal conditions come together at the same time – this bread is it. Start with the formula for a classic South Tyrolean Merano Rye from Austrian master baker/blogger Dietmar Kappl, then use it to showcase two spectacular artisan flours – California-grown Abruzzi rye from Grist & Toll and organic heritage emmer from Maine Grains – and you come up with a bread that’s very, very special.