12h prior to mixing dough (or 25h prior to baking bread), prepare a stiff levain using the following proportions - Morning Day 1:

• 10% sourdough starter
• 30% water
• 60% Shipton Mill Heritage Blend Stoneground Wholemeal Organic Flour

Ingredients

• 375 gr of water
• 313 gr Shipton Mill Heritage Blend - Wholesome White Organic Flour
• 312 gr Shipton Mill Heritage Blend Stoneground Wholemeal Organic Flour
• 32 gr of stiff levain
• 13 gr of salt

Method

Mix all the ingredients, kneading the dough until feels smooth and elastic. Shape the dough and finish with brown rice flour sprinkled over it. Place the dough, with the fold up, in the proofing basket, covered with a damp tea towel. Allow it to ferment on the counter, overnight*.

Bread baking - Morning Day 2: Pre-heat conventional oven to 275oC, with dutch oven inside, for approximately 45 minutes. Place dough on a silicone mat (or parchment paper) and score it. Bake the bread in the dutch oven, with the lid on, for 25 minutes; then remove the lid and bake it until bread internal temperature reaches 94oC. Allow bread to cool down inside of oven, placed directly on the oven wire shelf, for at least 1 hour.

Notes on fermentation: * Room temperature and dough temperature: 20oC; Fermentation time: approximately 13,5h.