Light Malt Rye Sourdough

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This recipe makes a larger than usual amount of dough at approximately 7.3 lbs. Cut down the amounts for a smaller batch.

The night before baking, make up a preferment by adding together:

v 1 cup vigorous sourdough starter � 9 oz

v 3 cups water � 24.9 oz

v 3 cups Rye Flour � 12.6 oz

v 1 cup Whole Wheat Flour � 4.4 � oz

v 1 cup cracked malted Rye/or Wheat Berries � 5.5 oz (available at local brewery store/health food store)

v 3 Tablespoons dried Onion Flakes � 0.37 oz

v 2 Tablespoons Caraway seeds � 0.47 oz

v 2 teaspoons salt � .43 oz (this is added now to control overfermentation)

Mix the ingredients well, cover the bowl and allow the preferment to set overnight at room temperature.

Next morning pour the preferment into your dough mixer and then add:

v 2 cups water � 16.6 oz

v 3 Tablespoons oil � 1.5 oz

v 2 Tablespoons Malt syrup � 1.6 oz

v 2 teaspoons salt � .43 oz

v 8(+/-) cups Bread Flour � 36.0 oz

Mix all ingredients together just until incorporated and then allow the dough to rest for 15 minutes(autolyse).

After autolysis, mix dough on low speed for about 2 minutes. Then let the dough bulk ferment ( first rise) for 4� hours. After bulk fermentation, pour out the dough onto a lightly floured (Rye flour) surface and knead enough to gather into a ball. Divide the dough. I divided the dough into two large loaves weighing 3 lbs each and one smaller loaf weighing around 1.3 lbs. Shape dough into the general shape you wish and then allow the dough to rest for 5 � 10 minutes (bench rest). After benching, (resting) shape loaves into their final shapes and put them into the proofing baskets, pans, or couche. Allow the dough to final proof for 2 � 2.5 hours (just until not quite doubled but soft when you press in a finger). and then slash, spray (don�t spray loaf directly) and bake in a preheated 450 degree oven for 10 minutes. After 10 minutes, turn down the oven to 425 degrees and continue baking for about 20 - 30 more minutes, turning halfway for even browning. Cool.