Overnight rye loaf with caraway

One loaf, about 900 g. Start the levain in the morning, mix in the evening, bake the next day.

Ingredients

• 250 g whole rye flour
• 250 g bread flour
• 100 g stiff rye levain
• 380 g water
• 10 g salt, 1 tsp caraway seeds

Method

1. Mix everything until no dry flour remains. The dough will be sticky — that's fine.
2. Rest 3 hours at room temperature with two folds using a wet hand.
3. Shape into a tight oval, dust with rye and put seam-up in a floured basket.
4. Cover and refrigerate 12–14 hours.
5. Bake straight from the fridge in a preheated pot: 20 min at 250°C covered, 30 min at 220°C uncovered.
6. Wait at least four hours before slicing.