Optional: seedssuch as caraway or fennel for flavor
Instructions
Mix rye flour, bread flour, and water in a large bowl. Let sit for 30 minutes for autolyse.
Add the sourdough starter and salt to the flour mixture. Mix until well combined.
Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
Place the dough in a lightly oiled bowl, cover, and let it rise until doubled, about 8-12 hours, depending on your kitchen’s temperature.
After the first rise, shape the dough into a loaf and place it into a floured proofing basket or a bowl lined with a clean kitchen towel. Let it rise for another 2 hours.
Preheat your oven to 450°F (230°C) with a baking stone or inverted baking tray inside. Place a pan of water on the bottom rack to create steam.
Turn the dough onto a parchment paper, score the top with a sharp knife or lame, and transfer it to the preheated stone or tray.
Bake for 35-40 minutes until the crust is dark brown and the loaf sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least an hour before slicing.
Notes
• Maintain your sourdough starter at its peak activity for the best rise.
• Autolyse the flour and water (mix and let them sit) before adding salt and starter to make the dough easier to work with.
• Stretch and fold the dough several times during the first few hours of rising to improve the structure.
• Bake with steam (like adding a pan of water to the oven) to get a crispy crust.
• Allow the bread to cool completely before slicing to finish the cooking process inside and develop flavor.