|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.