400 Grams white organic flour.
100 Grams Dark rye flour.
15 Grams Sea Salt.
160 ML Sourgough Starter.
325 ML Water.
Mix the flours,sea salt, water ans sourdough starter in a stand mixer for 12 minutes.
Put the dough in a olied bowl, let the dough double in size.
Once the dough has doubled in size.
Put the dough on a slightly floured work surface shape the dough and put the dough in a well-floured banneton.
Prove the dough in the fridge over night.
Next morning a casserole (Dutch Oven) dish pre heat the oven to 240C and heat for 30 minutes.
Once the casserole dish hot remove from the over and put your dough in the casserole dish make a cut along the dough and replace casserole dish lid.
Bake for 25 minutes with the lid on, after 25 minutes remove the lid drop the oven to 200C and bake for 20 minutes.
Place the bread on a wire rack to cool.