{
  "format": "ssdrecipe",
  "formatVersion": 1,
  "exportedAt": "2026-05-21T11:55:50.773Z",
  "exportedFromAppVersion": "web-export-1.0",
  "recipe": {
    "title": "Caraway Rye Sourdough",
    "summary": "Classic deli rye, with whole caraway seeds for that unmistakable bite.",
    "category": "Whole Grain",
    "hydration": 75,
    "difficulty": 2,
    "totalTimeHours": 30,
    "ingredients": [
      {
        "name": "bread flour",
        "grams": 350,
        "bakerPercentage": 70
      },
      {
        "name": "whole wheat or rye flour",
        "grams": 150,
        "bakerPercentage": 30
      },
      {
        "name": "water",
        "grams": 375,
        "bakerPercentage": 75
      },
      {
        "name": "fine sea salt",
        "grams": 10,
        "bakerPercentage": 2
      },
      {
        "name": "active starter",
        "grams": 100,
        "bakerPercentage": 20
      }
    ],
    "steps": [
      {
        "order": 1,
        "instruction": "Feed your starter. 8–12 hours before mixing, refresh your starter so it doubles by the time you mix. A ripe, bubbly levain is non-negotiable for good rise.",
        "durationMinutes": null,
        "isTimerStep": false
      },
      {
        "order": 2,
        "instruction": "Autolyse. Combine flour and water (hold back ~25g for the salt). Cover and rest 30–60 minutes so the flour fully hydrates.",
        "durationMinutes": null,
        "isTimerStep": false
      },
      {
        "order": 3,
        "instruction": "Mix and rest. Add the levain and salt with the reserved water. Pinch and fold until smooth. Rest 30 minutes.",
        "durationMinutes": null,
        "isTimerStep": false
      },
      {
        "order": 4,
        "instruction": "Bulk fermentation. Over 4–5 hours at 75°F, perform four sets of stretch-and-folds at 30-minute intervals. The dough is ready when it's smooth, jiggly, and 30–50% larger.",
        "durationMinutes": null,
        "isTimerStep": false
      },
      {
        "order": 5,
        "instruction": "Shape. Pre-shape into a loose round, rest 20 minutes, then final-shape into a boule or batard. Place seam-up in a floured banneton.",
        "durationMinutes": null,
        "isTimerStep": false
      },
      {
        "order": 6,
        "instruction": "Cold proof. Refrigerate 12–24 hours. The cold develops flavor and makes scoring easier.",
        "durationMinutes": null,
        "isTimerStep": false
      },
      {
        "order": 7,
        "instruction": "Bake. Preheat a Dutch oven at 500°F for one hour. Turn the loaf out, score, and bake covered for 20 minutes, then uncovered at 450°F for 20–25 minutes until deeply browned.",
        "durationMinutes": null,
        "isTimerStep": false
      }
    ]
  }
}