341 grams active sourdough starter

451 grams all-purpose flour

64 grams rye flour

298 grams room temperature water

2 tsp. salt

Mix flours, starter and water (no salt) together in a bowl and mix to combine.

Let sit for 20 minutes to autolyse.

Add salt to the dough and knead it smooth. Add flour as needed to help bring dough together.

Return dough to bowl and cover, allowing it to rise for 45 minutes.

Turn dough out on a floured surface and give it a couple folds.

Return dough to bowl and cover, allowing it to rise for 45 minutes.

Turn dough out onto a floured surface and shape it into a batard.

Line a loaf pan with a floured towel and place the batard, seam side up, into the pan and cover.

Allow the loaf to rise for 90 minutes.

Preheat the oven to 450 F, making sure there is a pan in the bottom of the oven to hold water for steam generation.

Transfer the loaf into a greased loaf pan.

Score the top of the loaf.

Add 1 cup boiling water to the pan in the bottom of the oven at the same time as placing the loaf into the oven.

Bake for 45 minutes.