Traditional Slow-Fermented Rye Bread

INGREDIENTS

Final Dough:

• 1750 g Efkarpo flour
• 1601 g Poolish (see below)
• 50 g salt
• 5 g yeast
• 1350 g water

Poolish (Pre-ferment – 16–20 hours):

• 750 g Efkarpo
• 750 g water
• 100 g Levain de Seigle
• 1 g yeast

Poolish Preparation:
Mix all ingredients in a bowl, cover airtight, and ferment at room temperature for 16–20 hours.

INSTRUCTIONS

• Mix all ingredients except the water together.
• Knead in a spiral mixer at first speed for 7 minutes, then at second speed for 1–2 minutes, gradually adding the water during mixing.
• Let the dough rest for 60 minutes at room temperature.
• Divide the dough into 600 g pieces.
• Shape into a loaf shape with the seam on the bottom.
• Place the shaped dough into round slow-fermentation bannetons.
• Allow to ferment for 12–24 hours at 4°C with 70% humidity.
• Turn the loaves out onto baking trays.
• Bake in a deck oven with steam at 230–240°C for 35–40 minutes total.