Rye Sourdough Sandwich Loaf

Mix the flours and water and rest 45 minutes. Rye hydrates slowly, so this autolyse matters more here than in a wheat loaf.

Add the starter, salt, molasses and caraway. Mix thoroughly — rye dough will never feel smooth, so judge by evenness rather than by windowpane.

Bulk ferment 3.5 hours at room temperature with a fold every 45 minutes for the first two hours.

Shape into a tight log and drop into a greased 900g loaf tin. Prove 90 minutes, until the dough domes just above the rim.

Bake at 230°C / 450°F for 15 minutes with steam, then 30 minutes at 200°C / 400°F. Cool completely — at least 4 hours — before slicing, or the crumb will be gummy.