Rye Bread

I made my signature rye using

• 200 g of rye flour
• 300 g of bread flour
• 100 g of sourdough starter
• 10 g of salt
• 380 g of water
• 10 g of molassas
• 1Tbs of coca poweder
• 1 Tbs of carroway seeds

I mixed the flour and water to autolise it for an hour, then I added the starter and the salt before letting it builk prove. I needed it well to mix it all then added 2 or 3 stretch and folds over and hour or so before putting it in the beneton to prove in the fridge overnight. 24 hours later, I took it out of the benneton and painted it with water, before pressing caraoway seeds into the crust.

I baked it on the stone at 475 for 20 m with a water bath, then without the water bath, I tented it at 450 for 20 m. I let it cool in the oven with the door open for 10 m to get the crust crispier. Its a great loaf.