Yield: 2 medium boules
TOTAL FORMULA
PREFERMENTED FLOUR: 45%
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| Whole rye flour | 837 | 7¾ cups + 2 tablespoons | 100% |
| Water | 669 | 2¾ cups + 3 tablespoons | 80% |
| Salt, fine | 17 | scant tablespoon | 2% |
| Yeast, dry instant | 6 | 2 teaspoons | 0.75% |
| Sourdough culture | 29 | scant 2 tablespoons | 3.50% |
| Boiled cider | 42 | 2 tablespoons | 5% |
| Total Weight | 1,600 | All | 191.25% |
RYE SOURDOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| Whole rye flour | 293 | 2¾ cups | 100% |
| Water | 293 | 1¼ cups | 100% |
| Sourdough culture | 29 | scant 2 tablespoons | 10% |
| Total Weight | 615 | All | 210% |
FINAL DOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | |
| Water | 376 | 1½ cups + 3 tablespoons | |
| Rye sourdough | 615 | All | |
| Whole rye flour | 544 | 5 cups + 2 tablespoons | |
| Boiled cider | 42 | 2 tablespoons | |
| Salt, fine | 17 | scant 1 tablespoon | |
| Yeast, dry instant | 6 | 2 teaspoons | |
| Total Weight | 1,600 | All |
DAY ONE
PREPARE
First, make the boiled cider by reducing apple cider to one-eighth of its volume. Over low heat, reduce 2 cups of cider (454 grams) to ¼ cup (about 56 grams, of which 42 grams will be used in the bread). Set aside to cool. Boiled cider syrup will keep for several months in the refrigerator.
RYE SOURDOUGH
In a medium bowl, combine the tepid water (75°F to 80°F) and sourdough culture. Mix with your hands and fingers until the culture is broken up and well distributed in the water, then add the flour.
Mix briefly, then knead until smooth.
Cover and set at room temperature for 12 to 16 hours.
DAY TWO
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 78°F
In a large mixing bowl, combine the final dough water and rye sourdough. Mix with your hands until the rye sourdough is broken up in the water, then add the flour, boiled cider, salt, and yeast. Stir with a wooden spoon or plastic spatula until the dough forms a shaggy, homogeneous mass. You may find it helpful to use a plastic scraper to ensure that all ingredients are incorporated from the bottom and sides of the bowl.
Note: The rye dough will mix together more like a thick batter bread. Don’t expect an elastic mass that expands and contracts.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for an hour at room temperature.
DIVIDE
Divide the dough into 2 pieces weighing about 800 grams each. See Dividing for instructions.
Proceed directly to shaping.
SHAPE
Shape as boules and place in bannetons or towel-lined bowls, approximately 8 inches wide by 3 inches deep and generously dusted with whole rye flour. See Shaping for instructions.
PROOF
During the proof, preheat the oven to 450°F with a baking stone and steaming system in place. See Baking for instructions.
After 30 minutes of proofing, invert the loaves onto a piece of parchment paper cut to the size of your baking stone, arranging them with as much space between them as possible.
Allow the loaves to proof for another 10 to 15 minutes, or until small cracks begin to appear in the surface.
BAKE
Slide the loaves onto the preheated baking stone.
Bake with steam for 45 to 50 minutes. After 25 minutes, carefully remove any steaming devices, lids, parchment paper, or bowls. Rotate the loaves on the stone.
At 45 to 50 minutes the loaves should be well colored. Turn off the oven, prop open the door a few inches, and allow the loaves to dry for an additional 10 minutes.