Ingredients

250g strong white bread flour (Canadian Strong White Bread Flour (112))

250g Organic Dark Rye Flour - Type 1350 (603)

8g salt

450ml of tepid water

100g sourdough starter - mine is 100% Organic 100% Wholemeal Flour (205)

Large squeeze of date syrup

2 teaspoons of treacle

Method

Mix the date syrup and treacle into the water

Mix the dry ingrediants (white flour, rye flour, salt)

Now mix the dry ingredients with the flavoured water and leave to autolyse for 1hr or more

Add 100g of the sourdough starter and kneed for 15mins or until the gluten has developed

Cover and leave until doubled in size of more (around 8-10hrs typically for me)

Preshape the dough and leave for another hour

Final shape and place into your baneton to retard overnight in the fridge

Heat your oven to it's hottest temp with the dutch oven inside.

Turn your oven down to 260 C

Bake the bread for 40 mins