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Prepare Leaven
Combine starter, water, and rye flour.
Ferment 8-12 hours at room temperature.
Mix Dough
Combine leaven and water.
Add bread flour and rye flour. Mix well.
Rest 20 minutes.
Sprinkle salt and a little water over dough. Mix until salt dissolves.
Rest 30 minutes.
Bulk Fermentation
Perform stretch and fold every 30-45 minutes until dough has increased by ⅓ in volume and shows bubbles.
Shape Loaf
Turn dough onto floured surface.
Fold top, bottom, left, and right sides toward the center.
Flip dough seam-side down.
Rest 20 minutes.
Flip dough seam-side up.
Roll dough away from you, creating tension.
Flour top of loaf.
Seal seam.
Proof Loaf
Cover loaf with cloth, then place in a plastic bag.
Refrigerate overnight.
Bake Loaf
Remove from fridge 1 hour before baking.
Preheat oven to 450°F.
Turn dough onto parchment paper.
Score loaf.
Transfer loaf to preheated Dutch oven using parchment.
Bake covered for 20 minutes.
Remove lid, reduce oven temperature to 425°F.
Bake uncovered for 25 minutes.
Cool completely on a rack.