For the dough
550 g water (warm, around 40°C / 104°F)
70 g active levain (100% hydration)
600 g wheat T65
16 g salt
200 g rye wholemeal T150

1. Feed your starter (ahead of time.

If your starter has been stored in the refrigerator, feed it 1–2 days before baking. Mix 20 g starter with 50 g flour and 40 g water and let it mature at room temperature. For an even more active starter, feed it twice a day.

2. Autolyse.

Mix the flour and water (and the scald, if using) until no dry flour remains. Preferably do this with one hand. Cover and let the dough rest for 30 minutes to encourage gluten development.

3. Add the levain and salt

Add the levain and salt to the dough. Pinch and fold them through until evenly incorporated. It's perfectly normal if the dough tears a little at this stage—it will strengthen again during fermentation.

4. Knead (Slap & Fold)

Transfer the dough to a clean work surface without flour. Use the slap & fold technique: lift the dough, slap it onto the bench, and fold it over itself. Repeat until the dough feels noticeably stronger and more elastic.

Lightly oil a clean bowl, place the dough inside, cover, and leave it to ferment in a warm place (for example, in your oven with only the light turned on).

5. Bulk fermentation

Allow the dough to ferment for approximately 3½–4 hours.

Every 45 minutes, perform a stretch & fold by gently lifting one side of the dough and folding it toward the center. Rotate the bowl and repeat on all four sides.

After the final fold, let the dough rest until it feels airy, smooth, and noticeably expanded.

6. Preshape

Turn the dough onto a lightly floured work surface and gently shape it into a loose round or bâtard. Let it rest for 5 minutes.

7. Final shaping

Lightly flour the top of the dough and turn it upside down. Gently stretch it into a square without tearing it.

Fold the bottom corners toward the center, then fold each side inward. Finally, roll the top down over the dough to create tension.

If the dough feels slack and spreads across the bench, let it rest for 10 minutes before repeating the shaping process.

Shaping takes practice—don't worry if your first few loaves aren't perfect.

8. Into the banneton

Dust your banneton generously with rice flour, rye flour, or wheat flour. Place the dough inside with the seam facing up. If needed, gently stitch the seam together to create extra surface tension.

9. Final proof

Same-day bake

Proof for 3–4 hours.
Refrigerate for 30 minutes before baking to make scoring easier.

Overnight proof (recommended)

Proof at room temperature for 1–2 hours.
Refrigerate overnight.

A slow, cold fermentation develops more flavor, creates a better crust, and improves digestibility.

10. Bake

Preheat your oven with a Dutch oven inside for 45–60 minutes at the highest temperature.

Carefully turn the dough out into the hot Dutch oven (seam side down). Score the loaf with a sharp lame or razor blade and cover with the lid.

Bake for 20 minutes with the lid on.
Remove the lid, reduce the oven temperature to 220–230°C (430–445°F).
Bake for another 20–25 minutes, until the crust is deeply golden brown.
12. Cool

Allow the loaf to cool for at least 1 hour before slicing. This gives the crumb time to set and the flavor to fully develop.