Artisan Rye Baguette

Special about this baguette is the long preparation time of the dough.
As a base I use wheat sour dough and add rye flour. The consistency of the dough is very runny but through a special technique of handling the dough it will get a solid surface.
After baking it's smooth in the inside and crispy on the outside.

I added some caraway seeds and coarse salt on top.

The big holes in the crumb is characteristic for this kind of bread.