Levy's Real Jewish Rye

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Makes 1 loaf

preferment

Bread flour 117g
The flour 95g
The SD starter(100%hydr.) 60g
Water 350g
Mix well and let ferment for 6-7 hrs.

Dough

Preferment - all
Rye flour 200g
Bread flour 100g
Malt strip 20g
Sugar 15g
Salt 8g
Caraway seeds 1 TBL sp
Mix all but salt, autolyse 30 min. Add salt knead 5-6 min.
When double in size, punch down and let rise again.

proofing

50-60 minutes

baking

Bake in a steamed oven at 220°C for 36-40 minutes

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