• In a large bowl combine the water and sourdough starter together. The mixture should be cloudy when mixed
• Add the fresh milled rye flour and salt.
• Mix until combined and no dry flour remains. This dough will appear stiff, but the more you work with it, the stickier it gets so just mix and let rise.
• The dough will be sticky to the touch but not very slack. This is normal.
• Cover and let rise for 8-12 hours or until it has become puffy and feels full of air when poked with a finger.
• The dough should have visible bubbles on the surface a be slightly domed in the bowl. This will take varying times depending on the temperature of your kitchen. Longer if the temperature is cooler, less time if your kitchen is warmer. I suggest checking the dough every few hours or mix it up right before bed and it will be ready this next morning.
• Generously flour your work surface and turn the dough onto the floured area.
• Using a bench scraper or a spatula, lift up on the corner of the dough and fold it back onto the center of the dough.
• Turn the dough a quarter turn and continue this all the way around the dough.
• Turn the dough over and drag it against the table while cupping the dough in your hands to build surface tension.
• Prepare a banneton basket by lining with a linen towel and generously flouring with rice flour or rye flour.
• Place the dough in the banneton basket, SEAM SIDE UP, pinch the seams closed, and cover with plastic wrap.
• Let rise for 1-2 hours.
• Alternatively, you can shape the dough into a loaf shape and do the second rise in a greased or parchment lined loaf pan.

Baking in a DUTCH OVEN

• Preheat a dutch oven with the lid on in the oven to 450 degrees F.
• Turn the dough onto a piece of parchment paper and slash the top with a razor blade or sharp knife.
• Carefully remove the hot dutch oven and remove the lid.
• Carefully lower the piece of parchment paper with the bread dough down into the hot dutch oven.
• Return the lid and put in the preheated oven.
• Bake for 20 minutes with the lid on.
• Remove the lid and continue to bake for 15 minutes.

Baking in a loaf pan

• Preheat the oven to 350 degrees F.
• Bake the loaf in the preheated oven for 35-40 minutes or until the internal temperature is 195-205 degrees F.
• Let the bread cool on a cooling rack completely before slicing.