Free Baking by Hand by Andy King

whole rye flour
    8 oz/160 g levain
    1 lb 7.75 oz/675 ml 90°F/32°C water
    3 ½ tsp/25 g fine sea salt
    1 ¼ tsp/5 g instant yeast
    8 oz/250 g raisins, soaked in hot water for 20 minutes and well drained
    7.5 oz/215 g small pecan pieces, toasted
    Combine both flours in your large mixing bowl. In another bowl, mix your levain and water, and remember to keep that water warm to give your wild yeast a comfortable atmosphere to grow. (You should pull your levain apart with your fingers when adding it to the water, so it incorporates into the rest of the ingredients more easily.) Then, dump the flours on top of the liquid ingredients, and mix it by hand for about 30 seconds, until it comes together in a shaggy mass. Don’t forget to scrape the bottom and sides of the bowl regularly; you want all of that flour hydrated and don’t want to see any dry spots. Set aside in a warm place, at least 80°F/25°C, for 30 minutes. If you’re having trouble finding your warm place, it’s time to use your trusty heat lamp.
    Sprinkle the salt and yeast on top of the dough and grab a four-finger pinch of the dough and pull. It should stretch out like chunky taffy rather than just tear off. Incorporate the salt and yeast into the dough, continuously pushing the sides of the dough into the middle while turning the bowl. After a minute of this, the dough should be pulling away from the sides of the bowl and developing a bit of a sheen, and you shouldn’t feel any crunchy salt crystals. Toss in the raisins and pecans, and using the same mixing motion, incorporate them into the dough. Remember,your four folds will distribute everything evenly, so don’t wear your arms out with this step. Cover the bowl, and put it in your warm place for 30 minutes.
    Turn your dough onto a lightly floured surface and give it your four-fold (see here ). It should make a tight little package and after every fold the dough’s volume should increase. It should consistently feel warm and active. Roll the dough over and place it, seam side down, back into the bowl. Repeat every 30 minutes for the first 2 hours (you’ll fold the dough three times in total), until the dough is strong but puffy, warm to the touch and holds a fingerprint when pressed into the surface. The whole process will take about 2 hours.
    Once your dough is ready to cut, turn it out onto a floured work surface. Using your bench knife and scale, divide into three 1 pound 10 ounce/750-g pieces. Gently shape the dough into rounds (see here ), being careful not to compress the dough too much, and place seam side down on your work surface. Cover and rest for 20 minutes to build a bit more strength into the loaf before final shaping.
    Next, dust three round bannetons lightly with flour and set them to the side. Take your rested rounds and gently but firmly shape them into rounds again. If your seams feel like they’re coming undone when you lift the loaf up, give it a few minutes sitting seam side down on the table to seal it, and next time, use less flour for shaping. The dough’s moisture should be enough to seal the loaf closed. Place your shaped loaves seam side up in your bannetons, cover with a cloth or plastic wrap and place in your trusty warm spot.
    While your dough is proofing, place your baking stone on the lowest rack in your oven, and your cast-iron pan on the highest rack. Preheat the oven to 425°F/220°C. Check in on your bread periodically; if the surface feels dried out, spray it with a bit of water to allow for maximum expansion. If it feels cold, make it warmer. This may take up to 3 hours, depending on the conditions of your kitchen. The loaf is ready to go in when it feels very airy and holds a fingerprint when pressed into the surface.
    Flip the loaves over onto your peel. It might take a couple of batches to bake all your bread, depending on your oven size. Score the face of the loaf with your razor in your desired pattern. Now, grab three ice cubes from the freezer. Being careful