I retired this recipe just to change it to a larger mixer method. Still a beautiful recipe if you want to mix by hand.

~Four loaves
In 7 qt very large bowl stir together:
8 oz starter
56 oz warm water
4 oz honey
16 oz rye flour
60 oz white artisan bread flour
2 T salt
4 T caraway seeds (optional)

*Can bake in 4 bread pans.
~Two loaves
In large mixing bowl stir together by hand:
4 oz starter
28 oz warm water
2 oz honey
8 oz rye flour
30 oz white artisan bread flour
1 T salt
2 T caraway seeds (optional)
Cover with wet towel rest 30 minutes.

Work into smooth ball about 15 seconds of folding.

About 30 minutes into the bulk rise, fold dough. Then 2-3 more times 45 min apart. Rise 6-8 hours till double.

Divide into two loaves. Shape into a round and bench rest 5-10 minutes. Tighten and rise in dry floured cloth covered bowls 30-45 min until puffy.

Preheat to 500* but bake at convection bake 400*. Score and bake on stone on parchment 40-50 minutes.

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