Originally Posted by kadesma
Your bread looks wonderful. Thanks for sharing. Now did you put up a recipe? I'd love to try making one..
3 LBS OF RYE BREAD:
Add 1 Tbs of dried yeast and 1 Tbs of coarse salt to 3 cups of water.
Add 1 cup rye flour, 2 cups first clear flour, 1 cup AP flour, 1 cup high gluten (e.g. King Arthur's Lancelot), 1 cup bread flour and 1/2 cup Durum flour to a six quart bowl.
Mix the flours together and add 1 to 2 Tbs Caraway seeds (optional).
Use a heavy wood spoon to incorporate the 3 cups of water.
Cover and allow dough to rise to more than double for 3 to 6 hours depending on room temperature.
Degass the dough and refrigerate for at least 16 hours.
For a 1 1/2 pound loaf-
Preheat oven to 425*F
Remove dough from refrigerator, sprinkle lightly with bread flour.
Punch down and remove half of dough.
Press down and spread out the dough remaining in the bowl and return to refrigerator.
Knead BRIEFLY, shape into a ball and elongate ball into a long oval football shape.
Place football on a cornmeal covered wood peel.
Slash the loaf along the top of it's long axis to prevent oven blowout and promote oven spring.
Generously paint the loaf with a mixture of 2 tsp corn starch, and 1/2 tsp baking soda dissolved in 3 or 4 Tbs of water.
Slide the still 'cold' loaf off of the peel onto a preheated baking stone.
(In an oven preheated to 425*F the baking stone should be at least 450*F).
Bake 40 minutes.
After 35 minutes of the 40 minute leg rotate the loaf from front to back 180 degrees.
Turn oven down to 400*F
Bake 15 more minutes then turn oven temp down to 375*F.
Bake an additional 15 minutes.
Finished loaf should be moist but fully cooked on the inside and dark brown and crisp on the outside.
The edges of the bottom of the loaf should be rounded upwards; if not the yeast was killed too quickly (oven too hot or dough not cold enough) to permit good oven spring.
Due to differences in ovens, the above baking times may need to be adjusted to produce a loaf to your liking; but in no case should the loaf be moved during the first 30 minutes of baking.
Cool the loaf on a wire rack for at least 45 minutes.