1) make the sourdough
100 swiss dark flour
100ml warm water ( ~45 degree C)
10 -15 gr old sourdough starter
Mix and leave in warm place for 12 to 15 hours
2) main dough
210 gr sourdough ( see above)
350 gr Emmer flour
300 gr Swiss Dark flour
350 gr traditional plain white or Ciabatta flour
760 ml cold water (~ 20 degree C )
5gr fresh yeast or 2.5 gr dry yeast
Mix sourdough with flour and water and leave to autolyse for ~30 minutes .
Mix in the salt and yeast knead on slow spead for 7 to 9 minutes and 1 minute and higher spead . Take care not to overknead!
Stretch and fold dough ~ every 30 minutes 3 x ( 90minutes total )Leave to proof for a further 30 to 45 minutes.
Form 2 round loaves and put into floured proofing baskets ( I always use dark rice flour as it does not stick )
Mature in fridge overnight ( between 8 to 14h )
Use directly from fridge . Cut top as liked and bake in preheated dutch oven or cast iron casserole (with the lid on ) at 250 degree C for 25 minutes.
Take the lid off and finish the bake at 220 degree C for a further 20 to 25 minutes.