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 activate

For the bread

• Place the flour in a large mixing bowl
• Weigh out your active rye starter into a mixing bowl, 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 place into the fridge for a minimum of 12 and a maximum of 24 hours

Day 2:

• Remove the dough from the fridge and do 10 stretch and folds starting at the 12 o’clock position and going clockwise to complete the circle
• Gently flip the dough over and leave to rest, uncovered, for 30 minutes
• Tip the dough out onto a lightly floured surface
• Flour your hands and gently shape the dough into a ball
• Cover and set aside for 10 minutes
• Heavily dust a proving basket with flour, then shape your dough into a nice tight ball
• Place the dough seam side up and dust the top with flour
• Cover and leave to prove for 1 hour
• Place into the fridge for a minimum of 8 and a maximum of 12 hours

Day 3:

• Remove the dough from the fridge and leave it to prove for 2 hours
• Place a baking stone (if you have one) into the oven and preheat to 250° Celsius
• Flour a baker’s peel then gently tip your dough onto the peel
• Cut two slashes into the top of the dough then slide the dough off the peel onto the baking stone
• Generously spray the inside of the oven with water and bake for 30 minutes
• Flip the dough over and bake for a further 25 minutes
• Remove from the oven and place onto a wire rack to cool completely before slicing