Feed your sourdough starter in the morning.
In the evening start the process, which will be around 14 hours. Or, prepare during the day and place in the fridge then take it out in the evening.
Mix together: 400g water with 70g starter in a large bowl.
Mix together: 245g rye flour + 245g bread flour + 12g salt in another bowl.
Gradually add the mixed flour to your sourdough starter water and then cover (I like to use a shower cap) and leave for 15 minutes.
Stir, then leave for another 15 minutes.
Stir one more time, cover, then leave for 14 hours.
14 hours later:
Stretch and fold into a circle or long shape, cover and leave for 15 minutes.
Place in a proofing basket dusted with rice flour. Use a tea towel in a mixing bowl dusted with rice flour if you don’t have a basket. Leave, covered, for 1.5 hours.
Bake:
Pre heat oven to 250c with a cast iron pot with lid inside (any large ish baking dish with lid will do).
Gently place dough into the pot, score/slash the top and then replace the lid.
Cook for 25 minutes then remove the lid and reduce heat to 230c, cooking a further 15 minutes or till it’s dark and gorgeous 🙂
You can tap the bottom of the loaf to see if it’s done (hollow sound if cooked through) otherwise, to be absolutely certain, check the internal temperature is between 90 – 95c with a thermometer.
Be sure to leave it to cool for AT LEAST 2 hours.
