Old-Fashioned Caraway Rye Baguette

This bread calls for ground caraway seeds, which has a less pungent flavor than whole seeds. This bread was a hit at my family's Christmas gathering.

Old-Fashioned Caraway Rye Baguette
Sponge
1 1/2 cups bread flour
1/4 cup stone-ground rye flour
3/4 tsp. yeast
3/4 cup water


Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add the remaining ingredients. Cover, and let stand 12 to 24 hours until bubbly with a slightly sour aroma.

Remaining Ingredients
1/2 cup water
1 1/2 cups bread flour
1/4 cup stone-ground rye flour
2 tsp. salt
1 tsp. ground caraway seeds

Heat the water until warm, between 105ºF and 115ºF. Stir down sponge, and combine with water and remaining ingredients. Knead until dough is smooth and springy but soft to the touch. Cover, and let rise until doubled, about 1 hour.

Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a baguette. Place on prepared baking sheet. Cover, and let rise until doubled, about 45 minutes.

Preheat oven to 400ºF. Slash bread with a sharp knife, and brush with water. Bake 30 to 35 minutes, until golden. Cool on a wire rack.