SOURDOUGH

Starter
50g dk rye flour
50g water
To make starter, feed every day for 1 week - throw 1/2 away each day before you feed it. Bubbles should start to appear.
To maintain starter, take 100g to make the bread dough each day, then feed with
50g dk rye flour
50g water
If you don't make bread every day, put the starter in the fridge. Take it out of the fridge the morning you want to make bread. Feed it.

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Dough
500g hi protein bread flour (11+ % protein)
100g plain wholemeal bread flour
400g water
100g starter
10g salt

DAY 1 evening

Mix together and knead for 10 mins. Important! (by hand or in a mixer with a dough hook) It should become elastic and hold together when stretched (window pane test)

Put in a lightly oiled bowl (sealed) and stand for 8+ hrs overnight at room temp.

DAY 2 morning

Should have risen overnight and starting to bubble - Fold the dough a couple of times through the day

Early Afternoon - Shape the dough by stretching and folding the corners inward. Turn over and form into a tight ball by dragging it toward you and rotating so it forms a "skin" and holds its shape without sagging

Put into a Dutch Oven (Lid off, baking paper under the dough, cover with damp cloth) and let rise (double) in a warm place for 1 hr

Pre-heat HOT oven 230C

Sprinkle with sea salt, flour and/or semolina. Slash the top with a razor blade (lame) so it can fully rise in the oven

Put the lid ON and place in the oven - Bake for 35 mins then remove lid and continue baking for 15 mins until golden brown

Remove to cool on a wire rack

NO DUTCH OVEN
Two deep sided roasting dishes. Put dough in one and use the other upside down as a deep lid.