Recipe adapted from The Perfect Loaf, online resources.

Makes enough for one large boule or pan loaf.

Ingredients:

Sponge/Levain:

• 272g whole rye flour

• 272g cool water

• 41g sourdough starter

Final Dough:

• Ripe sponge/levain (from above)

• 332g whole rye flour

• 280g water (70 degrees*)

• 11g sea salt

• Optional: Caraway

*Adjust the water temperature as needed to reach the FDT in the mixing stage.

Sponge (night before mixing):

Mix together all of the ingredients listed for the sponge in a large bowl or container. Use a clear glass bowl/container if you can, so you can watch the sides for signs of fermentation. If not, that’s okay too - just make sure the bowl or container is loosely covered to keep out bugs and dust, while still allowing gasses to release. Allow the sponge to sit out overnight, preferably at a cool temperature (65-70).

Mixing (final dough, next day):

Add the ingredients listed under the final dough to the ripe levain in the bowl or container (you may use a new bowl or container if you like - we just love to avoid extra dishes). Mix thoroughly with your hands, or with a dough whisk, until no bits of flour remain. DO NOT OVERMIX.

Aim for an FDT (Final Dough Temperature) of 70 degrees.

Shaping:

Freeform Loaf:

Line a bowl or proofing basket with a clean tea towel or lint-free cloth, and dust it generously with rye flour. Dust a portion of your counter with rye flour, as well.

Using wet hands, move the dough in the bowl to the center to form a circular mound, and smooth the surface. Dust the top of the dough well with rye flour, then scoop out the dough (a bowl scraper is very helpful here) to transfer it upside-down onto your floured countertop.

Using a bench scraper, fold the left side of the dough over to about the middle. Then use the scraper to fold the top (twelve o’clock) down to the middle. Repeat for the right side and bottom. You should now have a folded-up shape that loosely resembles a square in front of you.

Using your floured hands, flip the dough over and quickly and confidently round it until it gets into a rough ball shape. It does not have to be a perfect ball, just do your best to gather it up with as few motions as possible.

Using your bench scraper, scoop up the dough and place it seam-side-down into the prepared proofing basket.

Cover the loaf loosely with another tea towel or a plastic bag and leave to rise at 70 degrees ambient temperature t for 1 hour.

Pan Loaf:

Grease your loaf pan with oil. Using a bowl scraper, transfer all of your dough to the greased pan. Using a wet hand, smooth the top of the dough to the sides of the pan. Dust the dop of the dough with rye flour, and shake the pan back and forth to distribute the rye flour equally across the surface.

Final Proof:

Allow the loaf to proof at 70 degrees for 1 hour.

Prepping the Oven:

At least 30 minutes before baking, turn on your oven to preheat to 450. If using a pizza stone or dutch oven, place it in the cold oven to preheat as well. If steaming the oven using the sheet pan method (below), place one sheet pan on the bottom rack of the oven.

Baking:

For a freeform loaf, dust a piece of parchment with rice flour or cornmeal, and invert the freeform loaf onto it. For a pan loaf, no transfer is required.

Dutch Oven Method: With good quality oven mitts, remove the VERY HOT dutch oven and place on top of the stove. Uncover the vessel, and carefully pick up the loaf by the parchment paper underneath (or loaf pan) to place all of it into the dutch oven base. Cover the dutch oven and carefully move it back into the oven. Bake for the first 20 minutes covered, then remove the cover and bake for another 20-25 minutes, until the interior reads at least 208 degrees F.

Pizza Stone/Sheet Pan Steam Method: (If not using a stone, place your freeform loaf on parchment on a baking sheet.)

Measure out about 1 cup of hot tap water and have it nearby, along with a large kitchen towel and oven mitts.

With the mitts on, open the oven and place the loaf and parchment (or loaf in pan) directly onto the stone, or place the loaf with parchment on a sheet pan into the oven.

Drape the large kitchen towel over the inside of the glass door of your oven, to prevent any water from spilling onto and potentially cracking the glass. Carefully and swiftly pour the hot water into the empty bottom pan, and then quickly remove the towel and shut the oven door. Do not open the door again for another 20 minutes, to keep the steam in the oven  After this time has passed, open the oven door and VERY CAREFULLY remove the sheet pan, as hot water may still be on it. Then continue baking the loaf for another 20-25 minutes, until the interior reads at least 208 degrees F.

Note: If you can’t check the temperature and are unsure, give the loaf another 5-10 minutes of baking, just in case.

Cooling and Storing:

Cool your freeform loaf on a wire rack. If using a pan, carefully remove the loaf from the pan and cool on a wire rack.

Once the loaf is no longer warm (30-60 minutes), place the loaf in a plastic or cloth bag to prevent it from drying out. Whole rye sourdough loaves need at least overnight to fully “cure” before slicing into them. 24 hours is suggested for the best texture and flavor. The good news is, your loaf is going to last quite a while after it’s fully cured…if it doesn’t all get eaten right away!

After your loaf is fully cured, the loaf can be kept in a bread box, cloth or brown bag, or cut-side down on the counter. You can keep it in plastic as well, but be aware that keeping a higher moisture level will encourage mold to form more quickly.

We recommend slicing this loaf on the thin side and toasting slices before eating. Rye can sometimes taste a little gummy early on in its curing process, and toasting helps provide more structure, as well as wonderful flavor. Enjoy with salted butter, soft or hard cheeses, cured meats, fruit and nut spreads, or with anything else your heart desires. You’ve earned it.