Sour 100% rye bread

Ingredients

• Dough
• 240 g Boiling water
• 60 g 1150 Rye flour
• 200 g Rye leaven at 21C/70F
• 50 g Water at 19C/35F
• 200 g flour
• 100 g flour
• 1 teaspoon Sea salt

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Preparation

• Cool the boiling water until it reaches 90C/194F. Quickly whisk in the rye flour trying to avoid too many lumps forming. Cover the bowl and leave for 1 hour (or up to 24 hours). This gelatinized mixture will give the crumb of the loaf some elasticity.
• Whisk the rye leaven into the cold water, then whisk in the gelatinized rye mix (saving 1 tablespoon to brush over the loaf).
• Stir this with the dry ingredients until you have a soft sticky paste. Tip this dough out on to a lightly oiled work surface and knead gently into a ball. Cover and let rest for 10 minutes.
• Shape the dough into a baton or a ball. Place the loaf seam-side-up on a floured cloth or baking paper, pulling the cloth up around the dough to hold its shape or proof it on a basket.
  
• Leave to rise at room temperature for 5 hours or until the loaf has almost doubled in size. Preheat the oven to 210C/410F.
• Carefully upturn the loaf on to a tray and brush with the gelatinized rye mix. Spray the loaf lightly with water, and bake for 50 minutes.
• Leave to cool on a wire rack. When cold, wrap tightly in baking parchment, and leave for a day before slicing. Spread the bread slices with desired toppings.

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