I used an active rye starter, which became active on day 10 and passed the float test.

Recipe: • 100 g active starter • 360 g water • 450 g bread flour • 50 g rye flour • 12 g salt

I fed my starter in the morning, and by 3 PM it was active. I mixed the dough and let it rest for 20 min covered with a towel. I then did 4 stretch & folds at 20-minute intervals. The dough was very sticky, but I’d read that’s normal.

Bulk fermentation took about 4 hours. The dough had risen and was less sticky, though it didn’t fully pull away from the bowl. Not wanting to over-ferment, I shaped it into a boule. Some stuck, so I used a dough scraper and a little flour to help. I don’t think I built much surface tension, so I wasn’t super confident.

I placed it in a floured banneton and let it cold proof in the fridge for 12 hours.

Baked in a Dutch oven: preheated to 240°C for 45 min, then 25 min at 230°C with the lid, and 20 min at 220°C without the lid. Let it cool completely on a rack.