435g Water 1
180G Frisky White Leaven 100% Hydration ( I use Shipton Mill No 4)
560g Shipton Mill No 4
80g Dark Rye Flour
10g Fine Sea Salt
15g Water 2
You will need a terracotta covered baker/cloche for this recipe - I use an oblong one to make this loaf (see the photo below)
Aim to keep the dough at 27C by adjusting the temperature of your water. Mix water 1 with the leaven in a large bowl or tupperware container with a lid. Add all the flour and mix well until there are no dry bits of flour left. Cover and leave to autolyse 30 minutes in a warmish place. Add the salt and water 2 and mix well again squishing the dough in your fingers to ensure it is all well incorporated. Cover and leave in a warm place for 30 minutes and then with damp hands gently lift, pull and fold the dough once from each side (4 times altogether) to stretch it and incorporate as much air as possible. Try not to stretch it so much that it breaks. Repeat this process 4 more times and then leave again until nearly doubled in size. Tip out onto a floured surface and fold the dough into a ball shape as gently as possible keeping all of the airs in the dough (do not knock back). Shape it into a slight rectangle and tip it carefully into in a floured banneton with the seam on top. Cover loosely with a large polythene bag and refridgerate overnight.
The next morning heat your oven as high as it will go with the rectanfular baker inside. Once very hot sprinkle the base of the baker with some semolina or polenta (to prevent sticking). Gently tip the dough from the banneton into the baker with the seam to the bottom. Score along the loaf (I use a serrated bread knife). Cover the baker with the lid and put into the oven for 45 minutes. Remove the lide and put bak into the oven for another 5-10 minutes if you like a dark crust. Tip out of the baker and leave to cool on a wire rack before cutting the loaf.
This loaf is delicous freshly baked and keeps very well for several days. It makes excellent toast after a couple of days.