47% Rye Bread (Adapted from SFBI)

Yield: 1700 g (3 loaves)
Time:
• Elaborate starter: variable, depends on your starter
• Mix final dough: 10 minutes
• First fermentation : 1 hour
• Divide, rest, and shape: 30 minutes
• Proof: 1 hour
• Bake: 40 minutes
• Cool: several (preferably at least 12) hours
Desired dough temperature: 76F

Ingredients:
• 475 g finely ground whole rye flour
• 317 g flour
• 570 g water
• 1.6 g (1/2 t.) instant yeast
• 19 g (generous 1 T.) salt
• 317 g mature stiff (50%-hydration) sourdough starter

Method:
1. Place all ingredients (holding back a little water) in the bowl of a stand mixer. Mix on low speed until combined. Adjust the water as needed to achieve a medium consistency.
2. Continue mixing on low speed for about 5 minutes, then in medium speed for another 2 minutes or so, to a medium level of gluten development.
3. Transfer the dough to a lightly oiled container. Cover and ferment for 1 hour.
4. Turn the dough into a lightly floured counter and divide it into 3 pieces. Preshape each piece into a cylinder by pressing gently into a rectangle, then folding tightly in thirds, letter-style. Let rest, covered and seam-side down, for 20 minutes.
5. Shape the dough into fat batards by turning the dough seam-side-up, degassing gently, and rolling the dough up tightly, perpendicular to the direction of the rolling when you preshaped. Place the batards, seam-side-down, on a linen couche.
6. Sift flour over the tops and score each loaf in the pattern of your choice.
7.
8. Proof, covered, for 1 hour.
9. Meanwhile, preheat the oven, with baking stone, to 485F. You will also need steam during the initial phase of baking, so prepare for this now.
10. Once the loaves are in the oven, reduce the temperature to 460F. Bake for 8 minutes with steam, and another 20 minutes or so without steam. Then turn off the oven and leave the loaves in for another 15 minutes, with the door ajar.
11. Cool on a wire rack, preferably for at least 12 hours.