Russian rye bread

Here's how:

• 1

  Day 1

  Dissolve the yeast in the water and mix in the stone-ground rye flour. Let it rest, covered with plastic wrap, at room temperature for 24 hours.

• 2

  Day 2

  Add water, syrup, flour, and yeast to Dough 1 and mix in a mixer for about 7 minutes on low speed and 3 minutes on high speed, or by hand for 15 minutes.

• 3

  Cover the bowl with plastic wrap and let it rise for just over 2 hours

• 4

  Divide the dough into three pieces and shape them into round loaves. Then place each piece of dough in its own proofing basket.

• 5

  Let the dough rise, covered with a kitchen towel, for 45 minutes.

• 6

  Preheat the oven to 250 °C, along with a baking sheet filled with water.

• 7

  Carefully transfer the loaves from the baskets onto the baking sheet lined with parchment paper.

• 8

  Place the loaves in the oven at 250 °C, then lower the temperature to 210 °C, and bake for about 45 minutes. To check if the bread is done, use a meat thermometer. The temperature should be 98 °C.