• le'sourdo® RoggenArte – 50 g
• Rye Flour – 75 g
• Water – 150 g
• Rye Flour – 75 g
• Water – 100 g
• Rye Flour – 500 g
• SwissBake® T55 Flour – 850 g
• Preferment – 300 g
• Water – 650–700 g
• Salt – 20 g
• Fresh Yeast – 10 g
• Caraway Seeds – 15 g
• Fresh Dill – 15 g
• Combine RoggenArte, rye flour & water. Allow to ferment for 24 hours at 22°C to 24°C.
• On the second day, feed the preferment with fresh rye flour and water.
• Use once it shows active fermentation.
• Combine all ingredients (including preferment) in a spiral mixer.
• Mix for 5 minutes on slow speed and then on fast speed for 10 minutes.
• Ensure the final dough temperature is between approx. 24°C to 26°C.
• Rest the dough for 60 minutes.
• Refrigerate dough at 4°C to 8°C for 16–20 hours.
• Bring to room temperature and allow to acclimatize at 24°C for 45 minutes.
• Divide into 600 g loaves. Shape and place on floured boards.
• Proof at 32°C, 85% humidity for 40 minutes.
• Bake in deck oven at 240°C falling to 210°C with steam for 35–40 minutes.