Toasted Pecan Molasses Rye Sourdough Boule

Steps

1. The night before (8 to 12 hours ahead), feed your starter from your own supply, separate from this recipe's ingredients, with equal weights of rye flour and water, and leave it at about 75°F (24°C). It peaks, bubbly and doubled, in 6 to 10 hours. Weigh out the sourdough-starter for the recipe at its peak.
2. Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring, until fragrant. Cool, then chop coarsely and set aside.
3. In a large bowl, whisk all but 20 g of the water with the milk, the molasses and the sourdough-starter until the starter dissolves.
4. Add the rye flour and the bread flour and mix until no dry rye flour or bread flour remains. Cover and rest 45 minutes.
5. Sprinkle the salt over the dough with the reserved 20 g of water and add 15 g (three-fifths) of the butter. Squeeze and fold with wet hands until absorbed. The dough is about 79% hydration counting the water in the starter and milk, and about 2% salt; rye dough feels sticky and paste-like.
6. Bulk rise covered at about 75°F (24°C) for 4 to 5 hours. During the first 2 hours do 3 sets of gentle stretch-and-folds with wet hands, 30 minutes apart, working the pecans in during the first set. Bulk is done when the dough has risen by about half and shows bubbles on the surface.
7. Turn the dough onto a lightly wetted counter and, with wet hands, gently shape it into a round boule. Place it seam side up in a bowl lined with parchment.
8. Cover and proof in the fridge overnight, 10 to 14 hours. It is ready when it has puffed visibly and springs back slowly when poked.
9. Preheat the oven to 450°F (230°C) with a rack in the middle. Lift the boule on its parchment onto a baking sheet, seam side down, and score the top with a shallow cross.
10. Bake 15 minutes, then lower to 400°F (200°C) and bake 30 to 35 minutes more, until deep brown and 205°F (96°C) in the center.
11. Melt the remaining 10 g (two-fifths) of the butter and brush it over the hot loaf, then cover loosely with a clean towel to soften the crust.
12. Cool on a rack at least 3 hours, as rye needs time to set, before cutting into 12 slices.