Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 200 grams of active rye sourdough starter, 300 grams of warm water, and 200 grams of rye flour, mixing until a shaggy dough forms.

2. 2

   Cover the bowl and let the mixture autolyze for 30 minutes.

3. 3

   Add 200 grams of bread flour, 10 grams of fine sea salt, 2 teaspoons of freshly ground star anise, and 1 teaspoon of caraway seeds to the dough.

4. 4

   Knead the dough for 10-12 minutes until it becomes smooth and elastic.

5. 5

   Transfer the dough to a lightly oiled bowl, cover, and let it bulk ferment at room temperature for 3-4 hours, performing a stretch and fold every 45 minutes during the first 2 hours.

6. 6

   Gently shape the dough into a round or oblong loaf, place it into a floured banneton, and proof in the refrigerator for 8-12 hours.

7. 7

   Preheat your oven to 230°C (450°F) with a Dutch oven inside for 30 minutes.

8. 8

   Carefully transfer the dough to the hot Dutch oven, score the top, and bake covered for 25 minutes, then uncover and bake for another 20-25 minutes until deep golden brown.