Marble rye is all about balance. The light and dark dough need to ferment at the same pace or the swirl turns muddy and the crumb tightens. When they are matched properly, you get clean definition, deep rye flavour, and that classic deli style slice that deserves to be cut thick and toasted properly. ☯️ This version is naturally leavened and built so both doughs behave the same way. I break down the full formula in my newsletter with the percentages, fermentation timings, and the layering method