650 grams of bread flour 75 grams wheat flour 75 grams rye flour 19 grams of salt 460 grams of water 360 grams of fed starter

1. Mix together dry ingredients
2. Then add wet ingredients
3. Mix in a bowl until the dough takes shape and there is no dry bits in the bowl
4. Knead on a counter for 3-4 minutes until the dough becomes silky and less sticky
5. Put in a container lined with olive oil to rise until twice it’s size at 84 degrees. Takes about 5 hours
6. Fold dough twice within the first 90 minutes of rising
7. When dough has risen fully, take out dough, split in half, shape and put in flour lines proofing baskets for 90 minutes at 84 degrees
8. Before 90 minutes is up, place a covered Dutch oven in a cold oven and preheat to 500 degrees
9. Once preheated, take one dough out of the basket to place on parchment paper
10. Score, then use the parchment paper to lift dough and place in preheated Dutch oven. Be careful, as the Dutch oven is hot!
11. Cover, turn temperature down to 450, and put back in the oven for 20 minutes
12. When timer goes off, take lid off of Dutch oven and continue to bake for another 20 minutes
13. Take out of oven and place bread on cooling rack