For the starter
100g strong white bread flour
100g organic dark rye flour
3.5g fast-action dried yeast
Then For the main dough
400g strong white bread flour
3.5g sachet fast-action dried yeast
1 x tablespoon of fine salt
STEP 1 - making the "starter"
Place all the ingredients in a bowl and add 250ml cold water. Mix together until you have spongy mixture, cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time. (I can only manage around 12-15 hours)
STEP 2 - to make the bread dough
Put the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if neede.
Tip out onto a lightly floured surface and knead for at least 10 mins - it should be elastic and springy. Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size – about 1 hr at room temperature and 3 hrs in the fridge.
Tip the dough onto a floured surface and shape into a round. Dust a piece of baking parchment with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hour until doubled in size.
Heat oven to 220C/200C fan/gas 7.
Place a flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife.
Slide the bread onto the tray on top and throw a few ice cubes onto the tray below. This helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom.
IMPORTANT - Leave the bread to cool completely - if you don't it will be on the stodgy side.