Light Rye Sourdough Boule With Caraway Seeds

Instructions

1. In a large glass or ceramic bowl mix all the ingredients into a shaggy dough. Let the dough rest for a minute or two.
2. Start the stretch and fold process using a dough whisk or wet hands. Let the dough rest for 10 minutes between each stretch and fold. 
3. Stretch the dough at least five times to build up gluten. 
4. Cover the bowl and let the dough ferment at room temperature (65 to 70℉) overnight (8 to 12 hours) or until at least doubled. I like to let the dough ferment overnight to help break down the whole grain and hard-to-digest proteins.
5. After the initial fermentation, the dough should be filled with gas and at least doubled if not tripled in the bowl. Using the same stretch and fold technique, deflate the dough in the bowl doing a loose "preshape." Set the dough aside to rest for 5 to 10 minutes before shaping.
6. Lightly flour your work surface and turn the dough out on the flour. Shape the dough into a nice tight boule as demonstrated in this video. Let the dough rest seam side down on the board.
7. Place the dough seam side up in a floured banneton for the second rise. Cover the dough and let it double. This step can be done either at room temperature for a quicker turn around or the dough can be retarded in the refrigerator for up to 48 hours for future baking.
8. Once you are ready to bake, preheat your oven to 450°F with a covered Dutch oven inside. Alternatively you can bake on a baking stone or in an open cast-iron pan. 
9. Cut a piece of parchment that will overhang the circumference of the boule. Turn the shaped and proofed dough out onto the parchment. Score the dough and place it in the hot Dutch oven with the lid on.
10. Bake covered for 25 minutes. Remove the lid and continue baking for 15 more minutes. 
11. Remove the boule from the oven and let it cool completely on a cooling rack before slicing.