25g active rye sourdough starter
500g canadian strong white bread flour (112)
handfull of flax seeds
At evening put all the ingredients into the mixer and knead until the dough becomes stretchy. Fold over for 3-4 times after 30-45min. Leave overnight to rise. In the morning stretch the dough and place into a proving basket. Leave for another 3 hours to rise. Spray with water and place in a preheated oven (240 degrees) on preheated baking stone and bake for 15 min. Reduce temperature to 180 degrees and bake for another 20min.