100g active sourdough starter
250g light malthouse flour organic
150g organic strong white flour
30g rye flour
325g water 30 degrees
add some italian mixed herbs
and some carraway seeds
and a little slice of lemon zest- fine chopped
when bulk ends / add some finely grated swiss cheese inside while you do final shape.
Bake at 240 degrees for 30 mins and then reduce to 190 for another 25 mins.
leave in oven with the door ajar for 10 mins to cure - harder crust.