256gbread flourI used Central Milling's Artisan Bakers Craft Plus
437gwater
olive oil for drizzling
Instructions
Mix together all of the flour (rye and bread flour), water, sourdough starter and salt in a large mixing bowl. Mix by hand to combine well.
Cover and let rest in a warm place for 45 minutes. After 45 minutes, stretch and fold dough by pulling up the outer edges of the dough and folding into the middle. Then cover, and let rest for a half hour.
After resting 30 minutes, stretch and fold the dough again. Cover and let rest for an hour. Then, stretch and fold the dough again. Now, 2 hours and 15 minutes have passed since the dough was initially mixed.
Lightly drizzle the top of the dough with a little olive oil. Cover the dough and place in a warm place until about doubled in volume. My dough was doubled in volume after about 4.5 hours at 75 °F, but your dough might take a longer or shorter time depending on your sourdough starter and household temperature.
After the dough has about doubled in volume, grease your loaf pan with butter or nonstick spray. Remove the dough from the bowl and place it onto a clean countertop. Gently shape the dough into a rectangular loaf shape and place it seam side down into the loaf pan. The shaping doesn't need to be perfect.
Lightly drizzle some olive oil on top of the shaped loaf. Cover the loaf and put it in the refrigerator ovennight. Proof unitl the dough rises close to the rim of the loaf pan. You could also let it proof at room temperature if you have time.
Then, once the dough has risen almost to the rim of the loaf pan, bake the loaf at 435°F for 20 minutes, then decrease the temperature to 375 °F and bake until golden brown, for about 20-35 minutes longer.