Step by step

1. Mix the sourdough starter with 170 g rye flour and 200 ml water. Cover with a clean towel and let rise overnight at room temperature.

2. Warm the Bread Bowl by filling it with hot water, pour out the water and pat dry. Affix the Bread Bowl to the KitchenAid stand mixer fitted with the Sifter+Scale attachment. Sift the flour and salt on speed 1 into the bowl.

3. In a small bowl, mix the yeast with honey and 150 ml warm water (40C). Let stand for 10 minutes and add to the Bread Bowl.

4. Add the sourdough mix to the Bread Bowl.

5. Insert the Dough Hook and knead on speed 2 for 5 minutes.

6. Remove dough from the hook and remove the Bread Bowl. Dust the top of the dough with a bit of flour. Use a hand to turn and coat the dough in flour, then cover the bowl with the lid. Let the dough rise for 60 minutes.

7. Unncover the bowl and gently pull the dough from the bowl onto a floured surface. Form a ball by picking up one end of the dough and stretching it, then folding it into the center of the dough like you are folding an envelope. Continue until the dough forms a round bread loaf. Gently place both hands on each side of the round and gently curl your right palm around the right edge while using your left hand to rotate the round on the surface. This action will smooth the dough into a round mound.

8. Line the lid of the Bread Bowl with baking paper. Place the dough on the lid and cover it with the Bread Bowl. Allow the dough to rise for 30 more minutes.

9. While dough is on second rise, preheat the oven to 230°C. Open the Bread Bowl and score the bread. Close the Bread Bowl and place it in the oven. Bake for 30 minutes. Carefully remove the Bread Bowl with oven mitts and bake the bread for 10 more minutes, or until the crust is a golden brown. Remove to a cooling rack and let cool before slicing.