Garlic Parsley Dill Rye Sourdough Boule

Steps

1. Feed the sourdough starter about 5 hours before mixing (for example at 8 a.m. for a 1 p.m. mix), giving it its usual feeding and leaving it at about 75°F (24°C). It is ready when doubled, domed and bubbly, about 4 to 6 hours.
2. While the starter rises, warm the olive oil in a small pan over low heat, add the garlic and cook 2 to 3 minutes until soft and fragrant but not browned. Scrape into a bowl and let cool completely.
3. Chop the parsley and dill and keep them aside for the dough.
4. In a large bowl, whisk the rye flour and bread flour together. Add the water and the peaked sourdough starter and mix with a wet hand or spatula until no dry patches remain. Cover and rest 30 minutes.
5. Sprinkle the salt over the dough and add the cooled garlic with all its olive oil, the parsley and the dill. Squeeze and fold until evenly mixed. The dough will be sticky and paste-like, as rye doughs are. This is about 75% hydration and 2% salt, counting the starter.
6. Bulk rise, covered, at about 75°F (24°C) for about 4 hours. During the first 1 1/2 hours, do 3 sets of gentle stretch-and-folds 30 minutes apart with wet hands, lifting each side of the dough and folding it over the center. Bulk is done when the dough has risen by about half and shows bubbles on the surface and sides.
7. Line a medium bowl with a sheet of parchment. With wet hands, gently shape the dough on a damp counter into a round boule and set it in the lined bowl, smooth side up.
8. Proof covered at about 75°F (24°C) for 1 hour, then refrigerate overnight, 10 to 12 hours, for a cold proof that deepens the flavor.
9. Preheat the oven to 425°F (220°C) with a rack in the middle, and have a baking sheet ready.
10. Lift the cold boule on its parchment onto the baking sheet and score a shallow cross on top. Rye loaves are ready when the surface shows small cracks and the dough springs back slowly when poked.
11. Bake 25 minutes, then lower the oven to 400°F (200°C), loosely tent with foil, and bake 20 to 25 minutes more, until the center reads 205 to 210°F (96 to 99°C).
12. For a soft crust, brush the hot loaf all over with the melted butter, then cover it loosely with a clean kitchen towel.
13. Cool the bread on a rack at least 3 hours before slicing so the rye crumb can set, then cut into 12 slices.