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Rye 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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