mix and leave to ferment for around 12 h to 16 h somewhere warm
80 gr swiss dark flour
80 water (45 degrees Celsius)
10 g sourdough starter from the fridge
add to this
30 gr swiss dark flour leave further 3 to 4h until sourdough is very active
30 gr water
500 gr french white T55 (or similar flour)
250 gr dark rye 1350 leave to autolyse for 30 minutes after mixing
500ml to 520 ml water
230 gr of sourdough
mix for around 7 minutes on low speed and 2 to 3 minutes on higher speed
dough should still be slightly loose
rest for 20 minutes
stretch and fold dough several times to strenghten
leave 2 to 3 h at warm room temperature
put in plastic container for 15h to 18h in fridge( 6 to 8 C ).The dough should double in size.
shape gently into 2 loafes or 1 large loaf and place in fermentation baskets . Leave for further 12h to 18 h in fridge to mature
when ready to bake
preheat oven to 250 C . You can either bake on very well preheated baking stone with lots of steam or in dutch oven .
Score loaf on top and place directly from fridge into dutch oven with lid on or on baking stone . The bread rises better in a dutch oven. After 25minutes remove the lid and lower the temperature to 220 C and bake until golden brown for a further 25 to 35 minutes .