625gr traditional organic white
125gr dark rye
150gr dark rye starter
Mix the two flours with water less 50gr and the starter and let it rest 45 min.
Follow 2 hrs stretch and fold every 30 min.
At the end of the 2 hrs preshape and let it rest 30 mi.
Shape it put it in the basket and in the fridge for at least 12hrs.