We are not huge fans of bread with breadspices, in our opinion bread spices don’t go well with toppings like cheese and cold cuts. I reduced the caraway seeds to 0,6 %. I like the taste of caraway but I hate to bite on a seed, so I used a mortar to pulverize the seeds.
Aberrant from the recipe I used all the sourdough. I always refresh my sourdough culture in a separate jar.
As always I used a brotform to get an upright rising because German flours contain less gluten than US flours.
In Germany the Guidelines for Bread and Pastry regulate how to name a bread. Hamelman’s 40 Percent Caraway Rye has more than 50 % wheat, I baked a
A nice bread with a balanced sourdough and caraway flavour. The crumb is juicy, the crust crackly-crisp.
I baked it in my moisture plus oven with one steam injection
on a baking stone.