Sourdough Rye Boule--Revised

I keep a container of San Francisco Sourdough Starter (I've used different brands) in the refrigerator at all times. Once a week, I add 1/2 C bread flour and 1/2 C distilled water and beat lightly with a non-metallic whisk. (Side note: The maker of one of my starters insisted that nothing metal should ever touch sourdough. I considered this unlikely, but tried a batch with no metal bowls or implements. It actually did rise better, whether by coincidence or not, I can't say. In any case, I avoid metal, though I'm still doubtful.)

This recipe takes at least a day and a half, often longer.

1. Mix 1-1/2 cups water and 1-1/2 cups whole wheat flour in a mason jar. Cover tightly. Shake well. Loosen the top a little so air can get in. Set in a warm place until bubbly and sour smelling. This may take as long as 24 hours.

2. At the same time, refresh the SF sourdough starter and put it in a warm place.

3. Make a sponge: When the starters are ready, take 1/2 C of the SF starter mix out of the main container. Mix it with the whole wheat starter, 1 tablespoon brown sugar, 1/2 C distilled water, 1 C whole wheat flour, and 1 tablespoon caraway seed. Mix well with a non-nonmetallic spoon, cover loosely, and set in a warm place until bubbly and sour smelling.

4. Mix 2 teaspoons salt, 2 teaspoons gluten flour, and 2 teaspoons brown sugar with 1 cup rye flour. Add to the sponge. Add 1/2 C additional SF starter. Mix well.

5. Add unbleached bread flour to make a dough, first stirring, then working on the bread board with a nonmetallic scraper, then kneading. This dough is going to be sticky. Use enough of the bread flour, and knead enough, that it's not extremely sticky.

6. Let rise at 85 degrees. It should increase in size, but it's not going to double like yeast bread does.

7. Form into a ball shape, kneading gently and adding small amounts of bread flour as needed for consistency. Turn into parchment lined bowl. Let rise again at 85 degrees F.

8. Preheat oven to 375 degrees F with both halves of bread cloche in it. (See note below) 

9. After about half an hour, remove the dough from the bowl. Trim the parchment around the base of the loaf, leaving about 1 /1/2 inches of parchment beyond the loaf.

Transfer the dough to the bottom half of cloche. Slash the top of the bread lightly (I make three or four slashes in one direction crossed with three or four at right angles.) Cover with upper half of cloche and bake for 30 minutes.

At the end of 30 minutes, remove the top. Bake until a thermometer in the center of the loaf registers 200 degrees F. (Usually from 15 to 30 minutes more.)

Notes:

I always use distilled water. Some tap water contains chlorine compounds that will mess up your starters. Some tap water works, but I don't trust mine.

You may use either a bread proofer or a box with a heating pad set on low. Or, if you have a reliable warm place that will keep your bread mixtures at about 85 degrees F, use that. See my discussion of warming boxes--click here.

I use an unglazed pottery cloche for baking, but other pans and forms may work just as well.