I had bought the Schwartz’s Montreal Smoked Meat and was craving a sandwich on Rye.

So, I baked a couple of loaves. One boule and one in a loaf pan as requested by Matt.

SOURDOUGH RYE BREAD

Small Preferment
(Made using just a couple of tablespoons of discard left in the
bottom of the jar
and fed with 55g of water and 55g of flour. Left to double.

Add to:
600g of bread flour
200g of organic rye flour
200g of whole wheat flour
16g of salt (I used reduced salt for Moe’s diet)
1g of yeast (Insurance)
680 g of water for (68% hydration)

Mix everything together and cover and let rest (autolyze) for 1
hour.
Then over the next couple of hours do a series of 4 stretch and
folds with rests of 30 minutes
in between.

Cover and let rise until more than double.

Preshape, and final shape and leave to proof.

Or after the last stretch and fold , dough can be placed in a
covered container and go into
the friidge for a cold fermentation. (anywhere from 24 hours or
48 hours).

Depending on the shape loaves, can be baked on a stone covered
with a roasting pan, or in a
Dutch oven.. Baked at 450°F.