Segale

Finally THE sister approved my "100% Rye Sourdough". She does not spend a lot of word about my bread but this time she said: "uhhhmm it's more ..." stop.

Overall Formula
[100%] Whole Rye Flour - 500g
[96%] Water - 480g
[2%] Gray Salt - 10g

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Soaker (20% of the overall flour)
[100%] Whole Rye Flour - 100g
[100%] Water (room temperature) - 100g
[2%] Gray Salt - 2g

Rye Sourdough (30% of the overall flour)
[100%] Whole Rye Flour - 150g
[120%] Water (room temperature) - 180g
[10%] Active Rye Starter - 15g

Dough (Desired dough temperature 26..28°C)
Whole Rye Flour - 250g
Water - 200g
Gray Salt - 8g
Soaker - 202g
Rye Sourdough - 345g

Process

• Prepare the rye sourdough (you want it ripe when you'll mix the dough, based on your room temperature this could be 6 to 16 hours before). The soaker can be mixed at the same time.
• Mix the dough until all the ingredients are well combined, about 5-10 minutes by hand with a spoon and a spatula. The desired dough temperature is 26-28°C.
• After about 1/2 hour prepare a baking pan. It should be lightly oiled and coated with whole rye flour. 
• Move the dough into the pan and proof @28°C till rised about 50% (something like 1+1/2 hour to 2+1/2 hours). The pan can be filled for 2/3 its volume, when profed the dough will almost fill the pan.
• Bake on stone with steam @250°C for the first 10 minutes then 45 minutes @220°C. You can remove the bread from the pan the last 10 minutes of this time to dry the sides and the bottom of the bread.

As usual "Pure Rye Sourdough" is great. The crumb is moisty and very open and the secret is a good dough hydration level. Look at this:

I think this bread can compete with two of the best rye I tasted in Italy: Delicatessen (P.zza Santa Maria Beltrade 2, Milano) and Andrea Perino (Via Cavour 10, Torino).

For Italian bakers: I used stone grounded organic whole rye flour from Mulino Marino.