Poppy Seed Rye Sourdough

Mix together 410 g of water, 360 g of bread flour, 85 g of whole wheat flour, 85 g of rye flour and set to autolyse for up to six hours. Add 15 g of salt, 7 g of cracked caraway seeds, 7 g of poppy seeds and 90 g of active sourdough starter and start working into the dough with your hands or with a rubber spatula until more or less homogenous. Let rest for 45 minutes. You’ll want to stretch and fold the dough two more times (with your hands) over the course of the next 1 - 2 hours to develop the gluten. By the end the dough should be very smooth and should not stick to your hands while folding. Cover and rest overnight at room temperature.

In the morning transfer the dough to a clean working surface lightly dusted with flour. Fold the dough one final time and shape while being careful not to degas. Gently roll the dough into another bowl of poppy seeds. Transfer into banneton, cover and let rise for 2 - 3 hours.

Set oven to 475F with dutch oven inside to heat up. Transfer the dough to a peel with parchment paper and slip it into the heated dutch oven. Using a bread laim, score the top of the dough. Bake for 25 minutes with the lid on and 20 more minutes with the lid off. Remove from the oven and allow to cool before slicing.