Ingredients

400g Bread flour (105)
50g Dark Rye Flour (603)
50g Light Malthouse flour (301)
100g Sourdough starter (50/50 hydration)
288g Warm Water
5g Fresh yeast (or 3g Dried)
10g Salt

Method

In a large bowl mix the flours together along with the salt.
Dissolve the yeast in a jug with the 288g of warm water, then add the sourdough starter and mix together.
Combine the wet ingredients into the flour, either knead by hand or use a mixer. Knead for 10 mins or until you have a smooth elastic dough.
Make onto a ball and bulk prove in a covered bowl at room temperature for 1-2 hours until nearly doubled in size.
Turn the dough out onto a floured work surface, de-gas and divide into 2x 450g. Shape into balls and place in flour proving baskets, seam side up.
Cover and prove in a fridge overnight. (10-15 hrs works best)
Pre heat oven to 210c
Turn out the dough onto a lined baking sheet, Slash the top of the bread to allow for oven spring.
Mist the oven with water and quickly put the trays in. Bake for 30mins or until dark brown.
Leave to cool on a wire rack.