66% sourdough rye bread

I have at home a lot of cooking books and sometimes I say that if I would do one recipe from each I could fill my meals for months. I have books from which I didn't do any recipe but I have also favorite books from where I count how many recipes I didn't do. This is the case for Hamelman's book from which I have the feeling that the recipes with sourdough are running out. Of course I have plenty of other recipes and I can do them over and over again but I loved Hamelman's book so much that I feel sad not to continue. Every singe recipe was a challenge and I learned so much from it. It was my first serious bread baking book and will remain the best for me. Bellow there is another rye bread recipe with sourdough that raised like a beauty in the oven.

• 400g rye flour 
• 320g water
• 20g white sourdough, 100% hydration

• 340g whole wheat flour
• 260g rye flour
• 430g water
• 18g salt
• 10g yeast
• 720g the above preferment

Directions:

1. Place all ingredients for the preferment in a bowl and mix until you get them well incorporated.  Cover the bowl with a lid and leave it at room temperature over night for 14-16 hours. 
2. Add all ingredients and mix with a standing mixer for 3 minutes to well combine them and then increase to the second speed and continue to mix for 10 minutes.
3. Let the dough stay covered with a lid for the bulk fermentation for 45 minutes. (no stretch and fold needed)
4. Take out the dough and shape 3 loafs. Place them in floured bannetons and leave them to rise in a warm place for 1h covered with a towel. 
5. Preheat the oven at 250ºC with a baking stone inside and a pan with lava stones under. 
6. Score the loafs with a blade.
7. Slide the loafs on the hot baking stone from the oven and pour 150ml of hot water over hot stones from the pan. 
8. Bake for the first 15 minutes at 250ºC and then reduce to 230ºC for another 30 minutes. 
9. Take out the breads and place them on a rack to cool.

This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 231-232.