Makes 2 loaves

Starter dough:

600 ml water

200g rye sourdough starter dough

6g fresh yeast

200g strong white flour

Bread dough:

1tbsp salt

580-640g strong white flour

Whisk the starter dough ingredients together in a bowl, cover with a plastic bag and leave to stand overnight.

Mix the salt and the rest of the flour with the starter dough, 6-8mins in kitchen mixer with a dough hook on low speed. Form to two chubby loaves and place in floured proving baskets. Cover with plastic bag and leave to prove approx 1.5-2 hours until doubled in size.

Bake on an oven tray lined with baking paper at 250 degrees for 15 mins, then reduce to 200 degrees and bake another 15 mins. Leave to cool on a wire rack without covering.