Sourdough Šumava-Style Rye Bread

In a large bowl, combine the sourdough starter and lukewarm water. Mix well until the starter is dissolved.

Add the rye flour and bread flour to the mixture. Stir until a shaggy dough forms. Let it rest for 30 minutes (autolyse).

Add the salt and caraway seeds to the dough. Knead the dough for 8-10 minutes until it becomes smoother and more elastic (it will still be somewhat sticky).

Place the dough in a lightly oiled bowl, turning to coat. Cover and let it ferment in the refrigerator for 12-18 hours (cold fermentation).

Remove the dough from the refrigerator and let it sit at room temperature for 1-2 hours to warm up slightly.

Gently shape the dough into a round or oblong loaf. Place it in a well-floured banneton basket or on a parchment-lined baking sheet.

Cover the loaf and let it proof for 2-3 hours, or until it has nearly doubled in size.

Preheat your oven to 450°F (232°C) with a Dutch oven inside.

Carefully remove the hot Dutch oven from the oven. Place the loaf inside, score the top with a sharp knife or lame, and cover with the lid.

Bake for 20 minutes with the lid on, then remove the lid and bake for another 25-30 minutes, or until the crust is deep brown and the internal temperature reaches 205-210°F (96-99°C).

Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.