Ingredients:

  • 2 1/4 cups (300 g) Strong White Bread Flour
  • 1 1/2 cups (200 g) Medium or Dark Rye Flour
  • 1 1/2 tsp (8 g) Fine Sea Salt
  • 1 tsp (5 g) Instant Dry Yeast
  • 1 tbsp (15 g) Whole Caraway Seeds (Optional)
  • 1 3/4 cups (420 ml) Lukewarm Water

Instructions:

  1. Combine Dry Ingredients: In the large mixing bowl, whisk together the bread flour, rye flour, salt, yeast, and caraway seeds (if using).
  2. Add Water and Mix: Pour in all the lukewarm water. Using a wooden spoon or spatula, mix briefly until all the flour is incorporated and you have a very wet, sticky, “shaggy” mass. Do not knead.
  3. First Proof (The Long Nap): Cover the bowl tightly with plastic wrap or a fitted lid. Leave the dough to rest at room temperature (ideally 65–70°F / 18–21°C) for 12 to 18 hours. The dough should double in size and be completely bubbly.
  4. Dust and Release: Heavily dust a clean work surface with bread flour. Use a flexible bench scraper to gently release the sticky dough from the bowl, letting it flop onto the floured surface.
  5. Gentle Fold (Shaping): Using floured hands, gently pat the dough into a rough rectangle. Perform a simple “envelope fold” (folding the top third down, the bottom third up, and then the sides over). Flip the dough over so the seams are on the bottom, forming a taut round.
  6. Second Proof Prep: Place a sheet of parchment paper into a proofing basket or medium bowl (this will act as a sling). Gently transfer the shaped dough, seam-side down, onto the parchment paper.
  7. Rest (The Final Wait): Cover the dough loosely and let it rest for 30 minutes while the oven preheats.
  8. Preheat the Oven and Dutch Oven: Place the Dutch oven (with the lid on) into the cold oven. Preheat the oven to a searing 450°F (230°C). Allow the pot and oven to preheat for at least 30 minutes.
  9. Load the Loaf (Lidded Bake): Carefully remove the hot Dutch oven. Using the parchment paper as a sling, gently lower the dough (still on the paper) into the hot pot. Quickly place the lid back on.
  10. Initial Bake: Bake for 30 minutes with the lid on.
  11. Final Bake (Unlidded): Remove the lid. Reduce the oven temperature to 425°F (220°C). Continue baking for another 15–20 minutes, or until the crust is a deep, burnished brown and the internal temperature reaches 200–210°F (93–99°C).
  12. Cool Completely: Carefully remove the loaf from the Dutch oven and transfer it to a wire cooling rack. Allow the loaf to cool completely (at least 1.5–2 hours) before slicing. Slicing too early results in a gummy texture.