Caraway Rye x 2

Caraway Rye x 2

Submitted by Dave Mott on October 13, 2015 – 2:55pm.

Hello everyone,

Baked a couple loaves of Caraway Rye. Turned out very nice. I wanted to close off the crumb a bit more, so I lowered the hydration down to 65%. Worked great. A little better for sandwiches, since that is what I love!

Bubbles is producing some fine bread ever since I switched him back to 100% bread flour/100% hydration. He was a 100% stone ground whole grain rye/100% hydration starter for awhile and decided it was time for a change. Seems he’s liking it!

Sorry for all the stuff in the background. I’ve been meaning to start taking better pictures and not have dish soap as a background feature. I like how some people on this site use back drops and other creative stuff.




































I always love the super dark caramelized bottoms. It adds so much flavor and the smell is out of this world.





































































And of course…homemade mayo! You can’t beat it. So easy to make. And the mayo is not drooping through any large holes.


















Smashed curried chick pea salad sandwich with Arugula sprouts and homemade mayo!


















Recipe for two loaves.


Bread Flour                                                  600g                60%

Stone Ground Whole Grain Rye Flour         300g                30%

Whole Caraway                                             13g               .013%

Starter (100% bread flour/100%hydration)  200g               20%

Water                                                           550g                55%

Salt                                                                20g               .02%


1) Mix flour and water together. Autolyse for 1-2 hours.

2) After autolyse mix flour, starter, salt, and caraway together using pincer/dough squishing method.(is that even a technique?). Rest for 20 minutes.

3) Dump out on work surface. Perform stretch and folds every 20 minutes for about 2 hours.

4) Bulk rise at room temp for about 2 hours.

5) Place in fridge and retard for about 20 hours.

6) Take out of fridge, dump out on work surface and do one stretch and fold. Shape and bench rest for 10 minutes.

7) Perform tension pulls every 10 minutes for  30 minutes.

8) Perform one last tension pull and place in lightly floured banneton.

9) Proof for about 1 hour 45 minutes or until dough 1.5 times it’s size and passes the poke test.

10) Place in preheated dutch oven. Bake at 500 degrees for 20 minutes.

11) Take off lid and bake for additional 20-30 minutes.

12) Let cool over night.