Simple rye formula 
I was looking through my archives and thought this simple formula was worth saving and sharing
Preferment:
1/1/1 (by weight) starter/water/flour
Mix in a transparent container, let ferment in a lukewarm place until bubbly, move to cooler place, let ferment until the top starts falling and the smell is acidic
Average ferment time 12-16 hours
Dough:
1/1/1 (by weight) preferment/water/flour
Salt, as needed
Mix, bulk ferment in warm place until nicely expanded and gets crackly on surface, on average 1-2 hour
Place in pan, cover, proof until cracked bubbles start showing on surface, about 45-60 minutes
Dock, if desired. Brush with water or thinned dough
Bake in preheated oven in descending temperature 475/425/375°F
Exact baking time will depend on the size of your loaf, on average 45-60 minutes
