|Stages:||Sponge, Final dough|
|Start to Finish:||24-30 hours|
|Hands-on Time:||30 minutes|
|Yield:||One 4 lb./1.80 kg loaf|
Over the months and years I’ve spent baking rye breads, I’ve developed a special fondness for Baltic ryes and for coarse-textured rustic breads. This Coarse Rye from Latvia fills the bill on both, making it one of my favorites. Interestingly, it combines bulk ferment, soaking and proofing into a single 12 to 16-hour stretch, after which the dough gets benched and baked in quick succession.