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E5 Bakehouse's Dark Rye Bread

Ingredients

  • 20 g starter
  • 165 g white flour
  • 345 rye flour (preferably pumpernickel)
  • 375 g water
  • 1.5 tsp salt

Directions

  • Make a levain:
    • Mix starter and 170 grams of water, until it is relatively smooth.
    • Add 210 g rye flour and mix with your hands until all the dry bits are gone.
    • Cover with a towel and leave at room temperature overnight or 12-16 hours. Six to 8 hours at room temperature and 24 hours in the fridge also works.
  • Make a dough:
    • Mix levain with 205 grams of water, until it is smooth. Squishing it through your hands works well.
    • Add 125 g rye flour and 165 g white flour and mix with your hands until all the dry bits are gone.
    • Cover with a towel and leave at room temperature for 20-30 minutes.
  • Add salt and mix well.
  • Allow to rest 30 minutes.
  • Stretch and rest:
    • stretch dough and fold in half; turn 1/4 turn; stretch and fold in half; repeat four times.
    • rest for 30 minutes.
    • Repeat rest and stretch three times.
  • Final shape and rest:
    • Turn dough out onto a board. Shape into a ball and turn and tuck edges under to stretch surface.
    • Place upside down (seam side up) into a floured or seeded banneton, or cloth-lined bowl.
    • Place a large dutch oven or similar cast iron pot, with its cover, into the oven and preheat to 500°.
    • Cover dough in banneton with a towel and allow to rest for one hour to 1.25 hours.
  • Bake:
    • Remove the pot from the oven and uncover -- very carefully!!
    • Take the dough from the banneton, score, and carefully place in the pot (reversing it again).
    • Bake covered at 450° for 30 minutes, then uncovered for 10-15 minutes more.
    • Carefully turn out onto a rack and allow to cool completely before eating.

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