300g Organic White Stoneground

150g Organic Stoneground Wholemeal Flour

300g Water

10g Fine Sea Salt+20g Water mixed

120g Rye Starter (fed the night before baking)

Proofing Basket

1 very large food friendly plastic bag

flour for dusting

Cast Iron Pot

Mix flour + 300g water roughly and leave for Autolyse for 1-2 hours.

Now add the starter and mix thoroughly for about 5 minutes medium speed + afterwards add the salt with the remaining water and mix until the dough is smooth and doesn't stick to the bowl anymore.

Let the dough rest at a warm place for about 3 hours and give it at least 3 stretch & folds in this time.

After this procedure put the dough on your working bench (be careful that you don't squeeze any air out) and let it rest for 1/2 hour.

Now stretch your dough gently and fold the sides towards the middle, then roll your dough from the bottom to the top and form a ball.

Put the dough in a floured proofing basket (with a linen basket cloth in) and put it in the plastic bag.

Let it rest near the heating for about 1 hour and then it goes in the fridge for at least 8 hours.

Preheat the Cast Iron Pot for at least 1/2 hour (the longer the better) and bake the bread straight out of the fridge - 20 min with the lid on at the highest temperature- 20 min without the lid at 180-200.

Let it cool for around 2 hours before you slice it - enjoy it with Butter