Boiled cider rye bread

Make a pre-ferment of medium rye flour and water in equal parts by weight with some sour culture.

Add water warmed to well over 100F to the rye sourdough in the bowl, so the mixed dough is warm enough to ferment.

Add salt, a little yeast and the boiled cider; add the medium rye flour all at once and mix like a batter bread, without kneading, using wet hands and spatula.

Cover and ferment one hour in a warm place, aiming for a dough temperature around 80F; allow an hour and a half to two hours in a cool house, or 30 to 45 minutes somewhere very warm.

Turn out onto a lightly floured surface and divide into two pieces of about 800 g.

Shape gently by folding the outside into the middle, then turn over and round lightly.

Place seam side up in bannetons dusted with rye flour; proof 30 minutes in a warm place.

Turn out onto parchment and rest about 15 minutes until cracks open across the surface.

Load into an oven set to 500F (about 450F actual) with water poured into two cast iron pans for steam; turn down about 20 degrees after 20 minutes if needed; bake about 45 minutes.

Cool to room temperature before slicing, or it may be gummy.

Serving: open-faced sandwiches with pomegranate or whole grain mustard, roasted pork, Swiss cheese, onion and microgreens, with a drizzle of boiled cider; or with butter.