Rye Bread

Prepare the mise en place for the pâte fermentée, taking care that the water is about 75°F (25°C).

To make the pâte fermentée, combine the bread flour and water with the yeast and salt in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 75°F (25°C) for 5 h