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1
Preheat the oven to 350.
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2
On a rimmed baking sheet lined with parchment paper, thinly spread the rye flour.
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3
Toast for about 16 minutes, stirring every 4 minutes, until fragrant and just slightly darkened.
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4
Let cool.
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5
In the bowl of a standing mixer fitted with the dough hook, combine the toasted rye flour with the 2 1/4 cups of bread flour, the water, cornichon juice, yeast, sugar and salt.
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6
Mix at low speed until well combined, about 1 minute.
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7
Increase the speed to medium and mix until the dough just starts to pull away from the side and bottom of the bowl, about 3 minutes; it will still be sticky and shaggy.
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8
Meanwhile, lightly oil a large bowl.
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9
With oiled hands, shape the dough into a ball and transfer to the oiled bowl.
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10
Cover loosely with plastic wrap and let rise in a warm place for 1 hour; the dough will rise only slightly.
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11
Invert the dough onto a lightly floured work surface.
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12
Flatten gently and fold the edge into the center.
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13
Invert and return the dough to the oiled bowl.
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14
Cover and let rise in a draft-free place until puffy, about 1 hour.
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15
Lightly oil a 9-by-5-inch loaf pan.
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16
Invert the dough onto a lightly floured work surface and flatten into a 10-inch square.
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17
Roll up the dough to form a 10-inch log.
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18
Fit the loaf into the prepared pan, seam side down, tucking the ends underneath.
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19
Press the dough gently into the corners of the pan.
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20
Cover loosely and let rise in a warm place until the dough is just above the rim of the pan and no longer springs back to the touch, about 2 1/2 hours.
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21
Set a pizza stone on the second-lowest rack in the oven and a cast-iron skillet on the bottom of the oven.
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22
Preheat the oven to 400 for at least 30 minutes.
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23
Place the loaf pan on the pizza stone.
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24
Add 1 cup of ice to the skillet and shut the oven.
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25
Bake for about 55 minutes, until the bread is lightly browned on top and the bottom of the pan sounds hollow when tapped; remove the skillet halfway through baking.
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26
Unmold the loaf onto a rack and let the bread cool before slicing.
