1TBP of rye sourdough starter
350g warm water
100g Organic Fig, Spelt and Pumpkin Seed Flour
100g 5 Seed Blend (401)
800g Organic White Flour No.4 (105)
Prepare in the evening (I start at 6 o'clock approx). Mix the wet ingredients with the starter, then add the flour and lastly the salt. Mix until no flour is visible. Let rest for 20min. Stretch and fold 4-5 times in 45min intervals. Let rise overnight at room temperature. In the morning stretch and fold into a prooving basket (one large one or 2 smaller ones), cover and let rise for 3 hours at room temperature. Bake after risen or for best result put in the fridge and bake the next day.