Awesome! One more question: On Step 5 you say that at room temperature the dough will take 1 hour to proof (once it’s in the banneton). My room temperature is 69-70 F. Should I just put it back in the proofer @ 75F instead?

I liken it to skiing; downhill is one thing but cross country is a whole other sport.

Glad you enjoyed, Eamonn!

I think it would work super well with fresh rye!

I wasn’t a big fan of caraway until revisiting it later in life. Now I enjoy the flavor quite a bit—if used properly!

Rye can be a challenge!! It’s like tuning your senses to a whole new game.

Eric has a way of looking deeper, I love it 🙂

I make my own Brotgewürz as well, after reading the ingredients on the original German bag. I add equal amounts (about a tsp each) of Coriander, Fennel, Anise, Caraway and — my own touch — Szechuan Peppercorns to my old electric coffee grinder and grind away. That gives me enough for 3-4 loaves depending on their size. I add that stuff ( ca. 1/2 – 1 tsp per loaf) even if my sourdough does not include a lot of rye; I just like the flavor better with it included. Just plain wheat bread to me really is boring; I add beer as the fluid as well. Water is for washing, as Grandma always said. 🙂