Prepare levain previous night and loaf ready for dinner the next day. Or the next if cold proofing.

When taking out the levain, always leave a bit on the bottom and keep it in the fridge for the next day.

This is 74% hydration, extra water can be added (rega) to reach 80%.

Day 1

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Levain

~15g sourdough starter

38g bread flour “tipo 80”

38g rye flour

75g filtered water

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1. Night before: feed starter 1:5:5.

Day 2

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Dough

700g flour "saloia" (470g “tipo 65” + 230g “tipo 80”)

500g filtered water

50g rega (optional)

120g-150g levain (~15g left for next day starter)

14g salt

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Mix & ferment

1. Next morning (~12h): mix levain, water, flour.

2. Rest for 30 minutes.

3. Knead on the stand mixer (vel 2/7) for 5 minutes or until reaches 24c. Add salt now and extra water (rega) if flour can handle it.

4. Bulk ferment for ~4 hours room temp for until volume increases by ⅔.

   During the first half of bulk ferment, do a few folds to build strength, spaced by 30 minutes.

Proof & bake

5. Pre-shape into ball and rest for 30 minutes.

6. Shape, place on basket, rest for 10 minutes and stitch.

7. proof for ~3 hours or overnight in the fridge.

8. Bake at 230c in a pre-heated dutch oven for 20min with lid, 35min without lid.

9. Rest for 2 hours before slicing.

A simplified version of this does not need folds, pre-shape and stitching. The initial stand mixer knead is enough, the loaf will just not spring as much.