Rye Sourdough Bread

Name: Rye Sourdough Bread
Ingredients: 50 grams Bubbly Sourdough Starter ((1/4 cup. See step 1 of instructions)); 365 grams Warm Water (80°F) ((1-1/2 cups plus 1 teaspoon)); 106 grams rye flour (1 cup); 400 grams Bread Flour ((3 1/3 cups) Don’t use gluten-free flours.); 20 grams Honey (1 tablespoon); 9 grams Celtic Sea Salt (finely ground) ((1-1/2 teaspoons) or Himalayan salt); 1 5 Quart Dutch Oven ((Roaster pan or deep casserole dish with a lid will work too)); 1 Kitchen Scale; Parchment Paper; 1 Dough Scraper

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Cooking tools:

Dutch oven
Kitchen scale
Parchment paper
Bench scraper

Ingredients

50 grams Bubbly Sourdough Starter ((1/4 cup. See step 1 of instructions))
365 grams Warm Water (80°F) ((1-1/2 cups plus 1 teaspoon))
106 grams rye flour (1 cup)
400 grams Bread Flour ((3 1/3 cups) Don’t use gluten-free flours.)
20 grams Honey (1 tablespoon)
9 grams Celtic Sea Salt (finely ground) ((1-1/2 teaspoons) or Himalayan salt)
1 5 Quart Dutch Oven ((Roaster pan or deep casserole dish with a lid will work too))
1 Kitchen Scale
Parchment Paper
1 Dough Scraper