Hamelman's 40% Rye with Caraway

This is going to be a quick post, as I am pressed for time.  But trust me, I did it by the book.  I have all the boring scale pictures here, but not labeled, so...   ...I think I will just skip it, and go right to the preferment:
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It was made with a fairly stiff preferment which was held for the full 16 hours.

It did not want to readily fall out of the bowl, so a spatula was used to pry it out.

This bread is a stronger version of the Light Rye, and I made it with the full measure of caraway.  I should have waited and gotten some poppy seed or black onion seed for the top, as my friend Joanne suggested.  But I was home with the dogs and no car, so I just made it.

And that Joanne is none other than the famous Joanne from Zeb Bakes.

Hey, I am not above dropping a famous name or two.  Like, say Abby, or Oggi.

You can find a whole list of good blogger bakers over at Mellow Bakers.

And it is very good indeed; just not quite as good as the light rye.

It is still wonderful bread!

I am getting spoiled, though.

And I have two very impatient gals, waiting for a walk.  Bye!