Bakery-Style Rye Bread

In the bowl of a stand mixer, combine 1 1/2 tablespoons instant dry yeast, 2 cups warm water, 1 1/2 teaspoons salt, 1 1/2 tablespoons caraway seeds, and 1 1/2 cups rye flour. Add 3 cups all-purpose flour 1 cup at a time, mixing until a soft dough forms that pulls away from the sides of the bowl. Add additional flour only if needed. Dough should be soft, not stiff, and hold together without being overly sticky.

Transfer dough to a lightly greased bowl. Cover with a dish towel and let rise until doubled in size, about 1 hour.

Shape the dough into a loaf by stretching dough from the top center and tucking it underneath, repeating until a smooth loaf forms.

Dust a pizza peel or wooden cutting board with 2 tablespoons cornmeal. Place loaf on the prepared surface and let rise for another 40 minutes.

Preheat oven to 450°F (230℃) with a pizza or baking stone inside. Place a shallow pan on the rack below the stone.

Dissolve 1/4 teaspoon cornstarch in 1/4 cup water and microwave for 45 seconds, or until slightly thickened. Brush the cornstarch wash over the loaf and score several parallel lines on top.

Transfer loaf directly onto the hot baking stone. Carefully pour a tall glass of water into the shallow pan below to create steam. Bake for 30 minutes.

Remove from oven and allow to cool before slicing.