Deli rye bread (or caraway bread)

Do you like caraway? For me, caraway is not the first flavor I would chose, but this is a mater of taste. However, I took my courage in my hands and I decided to make a bread with it. I picked the bread book of  Hamelman and went to the kitchen to make it. It is of course a recipe with preferment. The result was an amazing and lovely bread that raised so nicely in the oven. I would definetely do it again ... (but without caraway :D).

Final dough (total 1722g for 3 breads):
  • 850g bread flour 
  • 540g water 
  • 17g caraway seeds
  • 20g salt 
  • 15g yeast
  • the above preferment (280g) 

  1. Make the preferment 14 hours before. Let it sit covered at 21ºC. 
  2. Mix all ingredients for 3 minutes on a low speed and for 10 min on the second speed. 
  3. Bulk fermentation 1h.
  4. Divide and preshape the loaves and let them relax for 15 minutes. 
  5. Shape as oblong. 
  6. Final fermentation in lightly floured bannetons 1h at 24ºC. 
  7. Bake for 15" at 250ºC with steam and then reduce the temperature at 230ºC for another 30 minutes. 

This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 212-213.


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