This loaf contrasts well with the high rye posted on very recently.   A large boule, leavened with a rye sourdough, comprising just short of 25% of the total flour in the formula.

[A 1.7kg Boule made with Rye Sourdough; that's 3¾lb!] [1]

Method:

• Utilise the autolyse technique with the flour, water and rye sourdough, for 50 minutes.
• Add the salt and mix using Andrew Whitley's "air-kneading" technique for 15 minutes. Rest for 15 minutes on an oiled-counter, under cover.
• Mix a further 10 minutes.
• Bulk proof covered in an oiled container for 1½ hours. Knock back, then rest for 15 minutes.
• Mould and place upside down in a Banneton, prepared with dark rye and semolina.
• Prove 1½ hours; meanwhile pre-heat the oven to 250°C.
• My Bake profile as follows: Pour boiling water onto a pan of large stones in the base of the oven, 3 minutes prior to baking. Tip the loaf onto a tray, and slash the top. Cover this with a large roasting dish, and place all of this onto the hot bricks in the middle shelf of the oven. Add further boiling water to the pan of rocks. Leave for 20 minutes. Then, remove the cover and turn the heat down to 210°C. Bake a further 20 minutes. Then turn the heat down to 200°C and bake out a further 5 - 10 minutes.
• Cool on wires.

  [2] [3]

Notes:

• It's freezing in the UK just now! Kitchen temperature 10°C, Flour temperature 11°C and Rye Sour just 12°C [but wonderfully active, all the same!] 4 times DDT [26°C] = 104. Take the 3 above numbers away, and the required water temperature is an astonishing 71°C! So, I used the kettle and drew water at exactly that temperature, and, lo and behold the DDT was just what I wanted: 26°C!
• This is one big loaf! The roasting pan method was almost successful, but I really needed a bigger vessel. The Lodge Logic Combo Cooker is on my Christmas list. I'm not big on volume. If anyone can advise on the diameter of pan which I need, I would be truly grateful. I'm guessing somewhere between 20 and 24cm?
• Photographs attached. Some may call this "well-fired". But, I'm really pleased with the crust, and the close-up shots give some good detail of prized qualities. The crumb? Beautifully moist; so looking forward to my sandwiches for lunch at work tomorrow: French Brie with salad. [4] [5] [6] [5] [7] [8]

Best wishes to you all

Andy