Rye Sourdough

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Measurements: 150g active starter, 350g water, 12g salt, 350g bread flour, 100g rye flour, 8g caraway seeds.

Combine all ingredients in a heavy bowl. Mix until no more dry flour remains and the dough is mostly smooth. Cover and rest for 30 minutes.

Do one coil fold in both direction with damp hands. Cover and rest again for 30 minutes. Repeat until you’ve done 4 total sets of folds.

After the fourth fold cover the dough and let it rest until it is nearly doubled in size from when you initially mixed the dough.

Once doubled, dump the dough onto a lightly floured bench and shape into a ball by pushing and tucking with a bench scraper.

Rest uncovered for 20 minutes.

Shape again. Flip the dough over and gently stretch out just a little. Take the top and fold it down 2/3 of the way down like a letter. Then take the sides and stitch them together. Starting at the side closest to you till into a loaf shape.

Place the dough into a lined banneton or bowl dusted with flour. Cover and let it rest in the fridge for 12-18 hours.

Bake in a preheated cloche or Dutch oven at 450°F for 30 minutes with the lid on, 8-10 minutes with the lid off.

Cool and slice.

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