Day 1:

For the rye starter

• Place the sourdough starter, flour and water into a large bowl and whisk to combine
• Set aside in a warm place until activated

For the bread

• Place the flour in a large mixing bowl
• Weigh out your active rye starter, add the water and whisk to combine
• Make a well in the centre of the flour and pour in the rye starter mix
• Using your hands gently bring the mixture together to form a dough
• Cover and set aside for 1 hour
• Sprinkle the salt on top of the dough and spray a little bit of water onto the salt
• Gently mix the salt in, until the dough tightens up
• Cover and set aside for a minimum of 6 hours
• Do 10 stretch and folds starting at the 12 o’clock position and going clockwise to complete the circle
• Leave the dough to rest, uncovered, for 30 minutes
• Sprinkle the sunflower seeds over the top and do another set of stretch and folds until the seeds are incorporated into the dough
• Leave the dough to rest, uncovered, for 30 minutes
• Tip the dough out onto a generously floured piece of baking paper, large enough to fit into your loaf tin
• Gently lower the baking paper into the loaf tin then dust the top of the dough with flour
• Cover and leave to prove for 1 hour
• Place into the fridge overnight

Day 2:

• Remove the dough from the fridge and leave it to prove for 2 hours
• Preheat the oven to 220° Celsius
• Cut two slashes into the top of the dough then place the baking tin into the oven
• Generously spray the inside of the oven with water and bake for 50 minutes
• Remove from the oven and place onto a wire rack to cool completely before slicing