Use a digital scale to measure all the ingredients, including the water. Put all the ingredients in a non metallic bowl starting with the water and starter, flour, malt and salt last.
Use a wooden spatula and stir the ingredients together for 2 - 3 minutes to form a cohesive mass.
Rest the dough in the bowl for 15 - 20 minutes.
Oil the surface of the benchtop and use your fingertips to throw the dough into the air and slap in onto the bench. The process is called air kneading. Repeat for 5 minutes until the dough develops some elasticity.
Rest the dough for 20 - 30 minutes. The dough should feel soft. elastic and slightly sticky.
If after 30 minutes rest period the dough feels too wet or too dry, add more flour or water.
Add the caraway seeds and air knead for a final 5 minutes or until the dough is elastic, soft and looks silky smooth.
Scoop up all the dough with a large dough scraper (I used a wide plaster spatula from the paint shop) and place on a oiled bench.
Divide into two and shape into two. Shape into 2 rounds.
Let the dough rise until almost doubled. This process takes between 4 - 6 hours.
To bake
Preheat the oven to 235C for at least 30 minutes. Place a shallow tray of water in the oven.
Bake the loaves (ideally on a stone) for 10 minutes then reduce the heat to 210 C for a further 30 - 35 minutes.
Remove from the oven and invert immediately onto a cooling rack.
Allow to cool before cutting