nstructions

In a bowl, add sourdough starter, honey, and water (380g), then mix well. To this, add bread flour, rye flour, caraway seeds, and nigella seeds, and set aside for 30 minutes.

Then add salt and the remaining 15g of water, and set aside for another hour.

Bulk Fermentation

After 1 hour, stretch and fold the dough. Repeat this process after another hour.

Let the dough rise until it has expanded by 75% This took my dough 2.5 hours.

If the room temperature is 80-85°F, it rises within less time. Expect longer rising time at lower dough/ambient temperatures.

Shaping and Final Proof

Scrape the dough out of your bowl or bucket onto a floured work surface and shape it based on the form of your proofing basket and baking vessel. If your dough is lacking tension (not holding its shape), feel free to do a pre-shape and 15-minute bench rest to strengthen it before the final shaping.

Place the dough seam-side up in a floured proofing basket. Cover and let the dough rise at room temperature for 20-40 minutes, then refrigerate overnight (8-16 hours). You can also bake the dough the same day if you proof for 1-2 hours at room temperature.

Next moring, brush the dough with water and sprinkle nigella seeds and caraway seeds and score and bake at 450F for 30 minutes with lid and without lid for 10 minutes or until dough register 200F. Make sure to cool the dough and slice and enjoy