Ingredients

• 265 g + 1 Tb warm water, 86F
• 300 g ripe poolish, all of your poolish from night before
• 4 g instant yeast
• 335 g AP flour, 11.7% protein
• 85 g dark rye flour
• 17 g salt
• 8 g whole caraway seed

Instructions

Step 1

1. Combine all ingredients except caraway seeds into stand mixer with hook attachment.
2. Mix on low for 3 min.
3. Increase speed to high & mix 4 min.
4. Add caraway and mix to incorporate.
5. Place dough in lightly oiled bowl, cover, and let sit for 30 min.

Step 2

1. Perform a strength building fold.
2. Cover and let sit at room temp for 30 min.
3. Perform a 2nd strength building fold.
4. Cover and let rise for 60 min.
5. Flour work surface & shape. Proof seam side up in couche or batard basket for about 45 min at room temp

Step 3

1. Preheat cooking vessel for 30 mins, 500F.
2. Sprinkle cooking vessel with semolina and place loaf seam side down.
3. Score, cover, and bake at 480F for 18 min.
4. Remove cover and bake at 465F for 25 min.

Poolish

Ingredients

• 150 g room temp water
• sm pinch instant yeast
• 150 g AP flour, 11.7 protein