| For Starter: |
| 1 | cup warm potato water |
| 1 | cup rye flour [3 3/4 ounces pumpernickel] |
| 1 | tbs. yeast |
| For Dough: |
| 1 1/3 | cups warm water (120 degrees F) |
| 1 | teaspoons sugar (original, 2 tsp) |
| 1 | teaspoons yeast (original 2) |
| 1 1/3 | cups rye flour [5 oz perfect rye blend] |
| 4 | teaspoons kosher salt |
| 1 1/2 | tablespoons caraway seeds |
| 3 to 4 | cups high gluten flour (divided) [12.75 oz - 17 oz High Gluten Flour] |
| 1 | tablespoon deli rye flavor |
| 3 | tablespoons rye bread improver |
| For Starter: |
| 1. | Stir to blend well, cover and let sit for 1-3 days at room temperature |
| For Dough: |
| 1. | Combine warm water with sugar and yeast, mix and let sit for 10 minutes. |
| 2. | Add all of the starter and the remaining ingredients except 1 cup flour. |
| 3. | Mix on low speed for 2-3 minutes with a dough hook, then increase to medium speed and mix 6 minutes longer. Ad remainng flour 1/4 cup at a time, making sure all the flour is absorbed into the dough. |
| 4. | Remove from mixer and place in oiled bowl, cover with plastic wrap. |
| 5. | Dough will be firm but sticky. Let raise until doubled in size, approximately 2 hours. |
| 6. | Shape into 2 oblong loaves. Place on baking pan. Cover with a damp but not wet cloth and let rise for 40 minutes in a warm place. Heat oven to 375 degrees F. |
| 7. | Carefully remove the damp cloth, then slash the dough 3 times across the top. Immediately place in oven. Place a pan of boiling water on the oven's bottom to help crust development. |
| 8. | Cool on a wire rack for at least 1 hour before slicing. |