--- title: Caraway rye author: Wouter type: post date: 2012-08-12T21:18:49+00:00 url: /caraway-rye/ featured_image: /wp-content/uploads/2012/08/MG_6726.jpg tags: - rogge - zaadjes --- I needed a recipe to try my round cane **banneton** on and this month’s [Mellow Bakers][1] challenge introduced a nice sourdough recipe: **40% rye sourdough** with **caraway** seeds. According to Mr. Hamelman, the bread “contains just enough rye to be a serious rye sourdoubh bread”. The caraway seeds are something new for me, the recipe calls for 2 tablespoons but as they smelled quite strong, I used teaspoons instead. The end result is a stellar looking and tasting bread with a still very strong caraway flavor. It reminds me of anise seeds. It’s a bit too much for my liking, I might bake it again next time but without the seeds. You might notice in the pictures below that the bread is still quite grey, for “only” 40% wholerye. I liked it, but too bad the sour taste does not get through thanks to the caraway. I **did not add yeast** in the final dough. I don’t know why almost all rye sourdough breads call for additional commercial yeast, I find it quite unneeded as the bulk fermentation time could be simply slightly increased (as I did). The crumb is not very dense at all and contains evenly placed little holes. I folded the dough once (or twice? Can’t remember).