Royal Rye Two

Today, we're going to use the starter we put together yesterday to make our amazing royal rye loaf.

My bubbly starter looked like this:

Measure 150g of all purpose flour:

Then 150g of dark rye flour, so we get a total of 300g:

Add them to the starter, and measure 150g of room temperature water:

Dissolve about 10g of salt in the water:

Then mix it with the starter and the flour:

Until you get a sticky dough:

Cover it, and let it rise at room temperature for four hours:

With wet hands, fold left first:

Then right fold:

Then far fold:

Then near fold:

Cover it and let it sit for an hour at room temperature:

Fold left:

Fold right then far:

Then near:

Cover it and let it rise for another hour:

Fold left:

Fold right:

Fold far:

And third fold near:

Cover it once more, and let it sit for another hour:

Last set of folds, fold left:

Fold right:

Fold far:

Fold near:

Grab a piece of parchment paper and dust it with flour:

With wet hands, move the dough out of the container and onto the floured parchment paper:

Then sprinkle the sticky top of the dough with poppy seeds:

Let it proof for an hour and a half while the over preheats with a baking steel to 550 degrees:

Make three small cuts in the dough before putting it in the oven and baking it covered for 15 minutes:

Uncover it, turn the heat down to 400 degrees, and bake for 35 minutes. Let it cool for an hour:

Slice it and enjoy: