Vermont sourdough with rye flour

After a deserved holiday we are back home and I missed baking bread. Here I come back in force with a new recipe for an excellent bread. The recipe was inspired from the Hamelman's book.

Ingredients:

Preferment (total 490g): 

• 200g bread flour 
• 250g water 
• 40g sourdough (100% hydrated)

Final dough (total 1759g for 2 breads):

• 700g bread flour 
• 150g rye flour 
• 400g water 
• 19g salt 
• the above preferment (490g) 

Directions:

1. Make the preferment 12 hours before. Let it sit covered at 21ºC. 
2. Mix the water with flour from the final dough for 1-2 minutes. 
3. Autolyse for 30 minutes. 
4. Add the salt and the preferment and mix 10 min. 
5. Bulk fermentation 2h30 with stretching and folding twice after 90 minutes. 
6. Preshape and let the dough relax for 15 minutes. 
7. Shape as oblong. 
8. Final fermentation in lightly floured bannetons 2h30 at 24ºC. 
9. Bake for 15" at 250ºC with steam and then reduce the temperature at 230ºC for another 45 minutes. 

This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 156-157.