WGB#2 Transitional Rye Bread

This bread uses a soaker as well as a biga ( a pre fermented dough).The soaker consists ofwhole rye flour and some ww flour,salt and buttermilk. They are blended together ,covered and allowed to soak overnight.The biga is bread flour yeast and water, blended then kneaded to a smooth dough which is then placed in an oiled* bowl or zip bag to ferment in the fridge overnight, which develops flavors.
The following day the final dough is made using the soaker, the biga , rye flour, yeast,salt and molasses, honey and caraway seeds. it is kneaded then proofed for about an hour. It may be shaped into a sandwich loaf, batard, or boule.  It is then allowed to rise not quite double in size (1+1/2), prior to baking  either in a pan or free standing shape on a pan. I baked mine as a boule on the stone.