Day 1: Prepare Preferment

• In a large bowl, stir together sourdough starter, rye flour, and cold water until fully combined—no visible flour should remain.
• Cover and let sit at room temperature for 12 to 16 hours.

Toast Rye Flour

• Preheat oven to 350°F. Spread the rye flour on a parchment-lined baking sheet.
• Toast in the oven for about 20 minutes, stirring every 5 minutes, until the flour smells rich and nutty and darkens in color. Alternatively, toast in a skillet over medium-high heat, stirring constantly for 5 to 7 minutes.
• Let the flour cool, then store in a covered bowl until needed.

Day 2: Make the Dough

• Pour warm water into the preferment and use your hands to break it up.
• Mix thoroughly using a claw motion until fully blended—the texture should resemble lumpy pancake batter.
• Add toasted rye flour, bread flour, salt, yeast, and honey.
• Mix by hand until no dry flour remains and dough becomes slightly less sticky and puffy—about 45 minutes.

Shape and Final Rise

• Dust two 9 x 3-inch round proofing baskets with rye flour.
• Lightly flour a clean work surface, then use a dough scraper to move dough from the bowl.
• Flatten and divide into two equal portions (around 1,000g each). Shape into rounds by folding gently.
• Place dough rounds seam-side up in the baskets. Let rise until less dense and slightly puffed, about 30 to 45 minutes.

Baking Instructions

Option 1: Baking Stone or Steel

• Preheat oven to 450°F. Place a baking stone or steel on the center rack and a cast iron skillet or lava rocks on the lower rack.
• When ready to bake, turn dough out (seam-side down) onto parchment paper. Rest 20 to 30 minutes until cracks appear on the surface.
• Transfer parchment with loaves to the baking surface. Pour 1 cup warm water into the hot skillet to generate steam. Quickly close the oven.
• Bake for 40 to 45 minutes until crust is dark and firm. Cool on wire rack.

Option 2: Covered Baker

• Place the covered baker in the lower oven third and preheat to 450°F for 1 hour.
• Turn one loaf out onto parchment using a sling. Let rest 20 to 30 minutes until cracks form.
• Lift the loaf into the hot baker using the sling. Cover and bake for 25 minutes.
• Remove the lid and continue baking until the crust is deep brown and internal temperature reaches 210°F, about 20 more minutes.
• Remove and let cool fully on a wire rack. Repeat with second loaf after reheating the covered baker.