Home-Style Caraway Rye Bread

Starter: In large bowl, stir together rye flour, warm water and yeast until smooth and elastic. Cover with plastic wrap; let stand at room temperature until bubbly and yeasty aroma develops, about 24 hours.

In bowl, sprinkle yeast over warm water; let stand until frothy, about 10 minutes. Pour into starter and stir until smooth. Stir in rye flour, 1 cup (250 mL) of the bread flour, caraway seeds and salt to make sticky dough.

Turn out onto lightly floured surface. Knead, dusting with as much of the remaining white bread flour as necessary to prevent sticking to hands, until smooth and no longer sticky, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 2 hours.

Punch down dough; turn out onto floured surface. Knead about 10 times to remove air bubbles. Cover and let rest for 10 minutes. Press into 1/2-inch (1 cm) thick circle. Fold dough 1-1/2 inches (4 cm) down from top, pressing down with hand. Repeat folding, pressing into torpedo-shaped loaf. Pinch seam and ends to seal.

Place loaf, seam side down, on cornmeal-dusted baking sheet. Cover loosely with plastic wrap and tea towel; let rise until doubled in bulk, about 1-1/2 hours. Carefully slide loaf onto heated stone.

Topping: Dust loaf with flour. Using serrated knife or razor blade, diagonally cut 1/2-inch (1 cm) deep slashes on top. Spray inside of oven with 1/3 cup (75 mL) water, avoiding lightbulbs and closing door quickly to seal in steam. Bake in 425°F (220°C) oven for 25 minutes. Reduce heat to 375°F (190°C); bake until golden and loaf sounds hollow when tapped on bottom, 20 to 30 minutes. Transfer to rack. Let cool.