360g strong white bread flour

40g wholemeal flour (any you like e.g spelt, malthouse etc)

280g water

120g leavin made with organic dark rye at 100% hydration

8g salt

Baking Percentages : Flour 100%

Water 70%

Levain 30%

Salt 2%

Mix flour, levain and 260 grams of the water to a rough dough. Allow to rest for 30 minutes to an hour.

Add the remaining water and the salt and mix. Rest for another 30 minutes.

After 30 minutes perform a stretch and fold. Rest for another 30 minutes.

Repeat this process until 4 sets of stretch and fold have been completed. Once completed, rest the dough again for 30 minutes to an hour.

Lightly dust your work top and carefully turn out your dough. Shape your dough however you like (depends on the shape of your proofing basket/bowl) and lightly dust your basket with flour and place your dough seam side up in to your basket (or cloth lined bowl). Place in the fridge overnight (up to 24 hours).

When ready to bake, place a cast iron pot with lid/dutch oven in to your oven and pre heat to 250 degreec celsius.

Turn you dough out in to cast iron pot, slash the top of the dough and bake for 20 minutes with the lid on and then for a further 10-15 minutes with the lid off.