Create a starter using the starter you already have, built up with rye to 250 grams. Let sit overnight
When the starter is active and ready to go to work, place the following ingredients in a mixer on low speed: 700g tepid water, 200g rye sourdough starter, 50g honey or 2 heaping Tbsp of cane sugar, 10g dry active yeast if your starter doesn’t seem active, optional
Mix well, then add: 500g Heritage White Flour, 28g non-iodized salt, 500g SFM Heritage White Flour (nope, not a typo. Doing it this way helps disperse the salt)
Turn the mixer to medium and mix until a rough dough is formed.
Set the mixer back to low and slowly drizzle in the remaining 100g of tepid water
When the water is combined, increase speed to medium and mix for 8-10 minutes. The dough should have cleaned the sides of the mixing bowl.
Oil an 81/2x11” pan with sides about 3-4’ high (cake pan).
Place the dough in the pan, cover with a dish towel or plastic wrap.
It can be baked immediately or refrigerated overnight.
When ready to bake:
Flour your countertop well. This is a highly hydrated dough.
Turn the pan upside down and allow it to release naturally.
Cut dough into loaf-size rectangles, or cut into small (2x3”) rectangles for rolls- or desired size.
Place on parchment paper and cover with a dish towel.
Let rest for 1 hour
Heat oven to 450F
After 1 hour and when ready to bake, remove loaves, large or small, to a pizza stone, if you have one, or baking sheet
Estimated baking time for 4x10” loaves is 10-12 minutes, 8 minutes for rolls.
Use a stick thermometer to determine when the inside temperature is 200F