Instructions:

1. Feed your starter
Feed your starter a few hours before baking. For example, mix 100g starter, 80g organic bread flour, 20g organic rye, and 100g water. This will give you a little extra starter to save for later bakes. The starter is ready when it has at least doubled in size and the surface has flattened out (usually around 4 hours at room temperature).

2. Mix the dough
Once the starter has peaked, add 530g water, 160g starter and all of the flour to your bowl or mixer. Using Wilfa ProBaker, mix on 40% until the flour and water is combined, around 3 minutes.

Cover and let the dough rest for 30 minutes.

Add sea salt and the remaining 10g of water. Mix on 50% for around 5 minutes, increasing to 70% towards the end.

3. Bulk fermentation
Over the next 2 hours, perform 2-4 sets of coil folds or stretch and folds, spaced 30 minutes apart.

Check the gluten development with a windowpane test: Wet your hands and gently stretch a small piece of the dough between your fingers. If it stretches to a thin, see-through membrane without tearing, it’s ready. If it feels stiff and breaks easily, perform a new round of stretching.

Continue bulk fermentation until the dough has increased about 70-100% from its initial size. In cooler temperatures, let it double. If it’s warmer, transfer it to the fridge a little earlier.

4. Divide, shape and cold proof

Cut the dough into two pieces and shape each into a round ball. Try to create some tension on top of the dough. Cover and let them rest for 15-30 minutes.

Shape each into your preferred shape (boule or batard) and place them seam-side up in dusting-prepared bannetons. Cover and transfer to the fridge for 12-24 hours cold proof.

Tip: You can bake the loaves straight away, but the cold proof makes the dough easier to score and helps to develop a deeper more complex flavor.

5. Bake
Place your dutch oven into a cold oven and preheat to 250°C for 45-60 minutes. Turn the dough out onto parchment paper, score the top using a bread lame of knife.

Bake with the lid on for 20 min at 250°C. Remove the lid, reduce the temperature to 220°C, and bake for another 20 minutes, or until golden brown.