How to Bake a Traditional German Rye Bread
...build. Let sit for 8 to 12 hours at room temperature. You will end up with 250 grams of rye sourdough starter to use in your dough. Mixing, proofing and shaping Combine the 250 grams of starter you made with 475 grams of warm water (80 to 85º F). Mix in the rest of the ingredients until everything is fully integrated and there are no more bits of dry flour. No kneading is necessary. Let the dough rest in a covered container for a half hour. Dust...
