Sourdough Rye

Method

Mix the active rye sourdough starter with water until well combined, then add rye flour, salt and caraway seeds, stirring until a shaggy dough forms. Cover and let rest for 30 minutes, then perform a series of stretches and folds every 30 minutes for 2 hours at room temperature. Transfer to a proofing basket, cover and refrigerate overnight or up to 48 hours for flavour development. Preheat your oven to 450°F with a Dutch oven inside for 45 minutes, then carefully score the cold dough and bake covered for 40 minutes, then uncovered for 25-30 minutes until deep brown and hollow-sounding. Cool completely on a wire rack before slicing.