Rustic Rye Bread

Combine the preferment ingredients and leave to ferment for 12-24 hours at room temperature.

Place all dough ingredients along with the preferment into the bowl of a stand mixer and knead into a uniform, sticky dough.

Transfer the dough to a container and let it bulk ferment for 3.5-4 hours at 30°C.

Shape the fermented dough into an oval with wet hands and transfer the loaf onto parchment paper.

Proof at 30°C for 30-45 minutes until the loaf spreads outwards and small crater-like bubbles appear on the surface.

Bake for 5 minutes with steam at 250°C, then release the steam and bake for another 30 minutes at 200°C.