|Spot the difference|
This is Joe Ortiz's Jewish Rye (from The Village Baker). It's made with a milk sour and has surprisingly little rye in it (about 20%). The other key feature is caraway seeds. This flavouring splits our house in two .
The sour was nice and bubbly but the sponge was sluggish and after adding the salt the dough was sluggish too. I ended up missing my afternoon baking slot (I had to go out taxi-ing) so the final rise was extended from the recommended 40 mins to 3 hrs. It held on but there wasn't much extra activity left in the dough for the oven. As you see I divided the dough into two and kept one caraway free. The taste is great - but better still with the caraway!