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1
Mix the ingredients for the rye sourdough in a bowl.
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2
Cover tightly with wrap and let sit at room temperature for about 20 hours.
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3
Mix the ingredients for the wheat flour Biga in a separate bowl.
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4
Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough.
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5
After 20 hours, mix together the 2 pre-doughs.
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6
Then mix in the rest of the ingredients for the main dough.
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7
Remove from bowl and knead on a floured surface.
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8
Knead for 15-17 minutes until smooth.
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9
If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
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10
Form into a ball, return to a large bowl and let rise for 90 minutes.
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11
Shape into a round boule or oblong loaf.
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12
Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes.
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13
While the bread is rising in step 9, preheat oven to 250C/500F.
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14
Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this)
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15
After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.
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16
Put in center rack and pour in some boiling water into the pan so it steams up.
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17
Bake at 250C/500F for 10 minutes, then remove the steam tray, lower temperature to 190C/375F and continue baking another 45 minutes.
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18
(total time is 55 min.)
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19
Remove and let complete cool on a rack.
