First build: take one tablespoon of mature starter and add it to 50 grams of rye flour and 50 grams of room temperature filtered water. Let sit for between 8 to 12 hours at room temperature.

Second build: add 75 grams of rye flour and 75 grams of room temperature filtered water to the first build. Let sit for 8 to 12 hours at room temperature. You will end up with 250 grams of rye sourdough starter to use in your dough.

Mixing, proofing and shaping

Combine the 250 grams of starter you made with 475 grams of warm water (80 to 85º F). Mix in the rest of the ingredients until everything is fully integrated and there are no more bits of dry flour. No kneading is necessary. Let the dough rest in a covered container for a half hour.

Dust a counter or cutting board with flour. Rub your hands in some flour to prevent sticking. Dump the dough onto your work surface and form into a boule .

Dust your banneton and the boule HEAVILY with rye flour. Place the boule into the banneton and cover. Let proof at room temperature for approximately 3 hours. Note that rye ferments considerably faster than wheat.

Baking

Just before you’re ready to bake, turn the oven down to 450º F. Put the boule into the dutch oven and cover. This style of bread is not slashed. Bake, covered, for 20 minutes.

After 20 minutes remove the cover from your dutch oven and bake for another 20 minutes or until it is dark and the cracks in the loaf are just starting to burn. In other words don’t make the newbie mistake of pulling the loaf out of the oven too soon.

Resist the urge to cut into the loaf until it has cooled and sat for many hours. It’s best to wait between 12 to 24 hours before cutting into the loaf.