Sourdough Rye Bread

I created this recipe to satisfy my need for a good loaf of rye bread. The caraway seeds smell good and are essential to making this bread. In story one, I baked a loaf and took it to my mom's house, where we enjoyed it with brie cheese and smoked salmon.

Ingredients:

• Water 330 gm 
• Bubbly Starter 100 gm
• Dark Rye Flour 100 gm
• Unbleached Bread Flour 380 gm
• Salt 8 gm
• Caraway Seeds 3 Tbsp.
• White Rice Flour
• All Purpose Unbleached Flour
• Dutch Oven
• Parchment Paper

Instructions:

• Mix together all the ingredients, reserving 1 tbsp. of caraway seeds for garnishing later. The dough will be "shaggy" but will become more smooth as you stretch and fold the dough. Cover with a plate or wet dish towel. Set a timer for 30 minutes.

•  At this point, you will stretch and fold the dough; this is the first of three stretch-and-folds. Wet your hands with warm water (not cold or hot water). Pick up one side of your dough, pull it up, stretch it apart, and then fold it onto the other side. Quarter-turn the bowl and repeat until you have stretched and folded all four sides of your dough. Cover and set your time for 30 minutes. 
• Repeat Step 2 (remember to wet your hands), stretching and folding all four sides. Cover and set your timer for 30 minutes. 
• Repeat Step 2 (remember to wet your hands) for your final stretch and fold before the bulk fermentation. Cover and allow your dough to double in size. The time will depend on the temperature of your kitchen. If your kitchen is warm, it may only take a few hours, but if your kitchen is cold, it will need considerably more time to double. 
• Once your dough has doubled in size, wet your hands and coil-fold it. Pull it out of the bowl and place it on a clean counter to create tension on the top of your dough using a dough knife. 
• Dry your hands and sprinkle enough white rice flour into a Banneton or bowl lined with a dry tea towel so the dough does not stick. 
• Sprinkle a little All Purpose Unbleached Flour on your counter and give your hands a good dusting. 
• Pick up your dough with the dough knife and turn it over onto the floured counter with the top of your bread now faced down and the bottom side facing up.
• Pick up two corners of your dough, stretch them, and fold them towards the opposite corners. The inside of your dough is sticky, and the back side will be floured from the flour you placed on the counter. Do the exact same stretch and fold it to the other two corners, leaving you with a long cylinder shape. 

• Fold the cylinder into itself several times until your dough is round. Use your dough knife to turn the dough top side down into the White Rice Floured and Caraway Seeds lined Banneton or bowl. Cover and place in your refrigerator overnight (12 hours). 
• Preheat your oven to 500º F. Once it is heated, place your Dutch Oven with the lid on into the oven for 15 minutes. 
• Only when you are ready to bake your Sourdough Rye Bread should you take it out of the refrigerator to score. Flip the bread out of the Banneton or bowl so the dough is face up onto Parchment Paper. Keep in mind that when you put the dough in the refrigerator, it was facedown in the Banneton or bowl, so all you have to do is turn the Banneton or bowl over. 
• Score your bread using a sharp knife or bread knife. 
• Pull your Dutch Oven out of the oven using hot pads. Be careful; the Dutch Oven is very hot! Take the cover off, place your dough into the Dutch Oven, and grab the Parchment Paper. Smooth out the Parchment paper sides using a wooden spoon, and using a hot pad, place the top on securely and into the oven. Set the timer for 20 minutes. 
• After 20 minutes, turn the oven down to 450º. Using hot pads, take the Dutch Oven Lid off and let the Sourdough Rye bread bake for another 18 minutes or until golden brown. 
• Once the bread is done, take it out of the Dutch Oven to cool and enjoy.