Russian Rye

Directions

• Make the scald: whisk the rye flour and salt together in a large bowl, then pour over the boiling water and mix into a thick, stiff paste. Cover and let cool until touchable — about an hour.
• Add the cracked rye (dry), starter, and honey to the cooled paste. Mix to combine, then add additional water a little at a time — just enough for the dough to come together. Rye dough is sticky and will not feel like wheat dough; expect a heavy, tacky mass rather than a smooth ball.
• Knead in a stand mixer with the dough hook for about 5 minutes, until smooth and well-mixed. It will not develop a satiny gluten surface the way wheat dough does.
• Flour a baking sheet or proofing basket. Shape the dough into a round, smoothing the surface and tucking the bottom edge under. Place on the prepared surface, cover with a damp towel, and let rise overnight at room temperature.
• The next day, preheat the oven to 425°F. Place an empty pan on the lower rack and bring a kettle of water to a boil. (If your oven has a steam function, use that instead.)
• Flip the dough onto a fresh baking sheet or piece of parchment, floured side up. Slash the top with a sharp knife or lame.
• Put the bread in the oven, pour the boiling water into the lower pan, and close the oven quickly to trap the steam.
• Bake for about 35 minutes, until the loaf is well-browned, sounds hollow when tapped on the bottom, and reaches an internal temperature of at least 210°F. The internal temperature matters more than color or time — a dense rye can look done before it actually is.
• Cool completely on a rack before slicing. Rye is best eaten the day after baking — the crumb sets up and the flavor deepens. Slice thinly; it is a dense bread meant to be eaten in modest portions, often with smoked fish, butter, or cultured dairy.