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Mix all ingredients until well combined.
Ferment for 12 to 16 hours at 18°C.
Mix all ingredients until well incorporated.
Ferment at 35°C for 90 minutes.
Mix all ingredients until combined—no need to develop gluten.
Final Dough Temperature (FDT): 86°F (30°C).
Bulk Fermentation: 45 minutes at 86°F (30°C).
Divide: 1 large loaf (~1.8kg) or split into two (~900g each).
Shaping:
Flour a work surface generously with rye flour.
Flour the top of the dough and start kneading while moving it to new floured areas.
Shape into a round and place in a rye-floured banneton.
Gently roll the dough in circles to smooth its shape.
Final Proof: 45 minutes at 80°F (27°C).
Preheat oven to 500°F (260°C) with a baking stone.
Load bread onto the hot stone and pour 2 cups of boiling water into a pan for steam.
Lower to 440°F (227°C) and bake for 25 minutes with steam.
Crack the oven door slightly to release steam.
Bake for another 25 minutes, or until the internal temperature reaches 206°F (97°C).
Cool completely before slicing—minimum 4 hours.