Sour rye bread

Method

Mix the rye flour, active rye sourdough starter, water, and caraway seeds together until a shaggy dough forms, then let rest for 30 minutes. Add salt and mix thoroughly for 10 minutes until the dough becomes cohesive and elastic. Cover and bulk ferment at room temperature for 12-16 hours until the dough rises by about half and shows visible bubbles. Shape gently into a round loaf and place seam-side up in a floured banneton or bowl lined with a tea towel, then let prove for 4-6 hours at room temperature or overnight in the fridge. Preheat your oven to 220C with a Dutch oven inside, then turn the dough onto a preheated baking stone or into the Dutch oven, score the top with a sharp blade, and bake covered for 40 minutes followed by 25-30 minutes uncovered until deep brown and hollow-sounding when tapped. Cool completely on a wire rack for at least 2 hours before slicing.