Rye sour­dough bread

Instructions

1. Mix all the ingredients for the pre-ferment, cover and leave to mature at room temperature for 12-16 hours. at room temperature.
2. Once the pre-ferment has fermented, mix together all the ingredients for the main dough. Optionally, add some bread spice for a classic taste.
3. Cover and leave to proof for 45-60 minutes. Preferably in the oven with the light on.
4. Place the dough on a floured surface and shape into a large loaf. work into a large loaf. Then place in a proofing basket dusted with rye flour basket dusted with rye flour, cover and leave to proof for 60-90 minutes. for 60-90 minutes.
5. In the meantime, preheat the oven with a baking stone, baking steel or baking tray at 240°C. Place the loaf with the end facing down on a baking shovel dusted with flour and then place in the hot oven. into the hot oven, then steam immediately. Bake the bread for ten minutes at 240°C and a further 55-65 minutes at 190-200°C for a further 55-65 minutes. Leave to cool on a wire rack.