(this will make 2 loaves)
150g ripe starter (mine is a mix of stong white 60%, wholewheat 25% and rye 15%)
400g Canadian Strong White Flour (112)
200g Organic Malted Wheat Flakes (305)
Mix the ripe starter with the water, then mix in the 2 flours plus the salt.
Don't overmix..just enough to bind so there's no more dry flour parts.
Leave for at least 1 hour but no longer than 2.
Carry out a series of Stretch & Folds 3 times altogether at 30 minute intervals.
Then let it rest for 15 mins and turn out on to a floured worktop/tray and divide the dough in 2 halves.
Handle the dough gently as you slightly flatten out to approx 1 inch thickness (25mm)
Then fold it in on itself from all sides until you have a round shape (boule)
Create tension on the top by pulling the dough along the worktop surface.
Repeat with the other half of the dough and leave the 2 boules covered on the workbench for 20 mins at which point you can put both into floured bannetons or a pyrex dish with a well floured cloth.
Leave covered until the dough has incresaed in size by 50% or until a finger poke results in the dough springing back.
(This can be 2 hours in a warm kitchen or 5 hours in a cool one...or alternatively overnight in a fridge.)
Then tumble the dough into a dutch oven/pyrex bowl and cut the top with a sharp knife/blade.
Bake with the lid on at 250 deg C, 480F for 40 mins.
No need to take off the lid or change the temperature..I have found this a simple method which works.
When baked wrap the loaves in tea towels and give them 4-5 hrs to fully cool down (if you can manage it!)