Dark Rye10.00%


  1. Dissolve starter and salt into the water.
  2. Combine the white and rye flours and add to water, mix until flour has been incorporated.
  3. Leave for an hour and then fold - Fold the edge of the dough into the centre. Work your way around the outside. Do this 10-15 times until the whole thing have been folded in on itself.
  4. Leave for anywhere between 5-10 hours depending on how warm your house is. Repeat the folding process another 2-3 times during this time. At the end, the dough should be quite puffy.
  5. Pre-shape into a ball and leave for an hour.
  6. Shape and transfer into a proving basket.
  7. Leave in the fridge, uncovered for anywhere between 8-48 hours (whenever you’re ready to bake).
  8. Put a heavy, cast iron casserole dish (with a lid) into the oven at 245c for at least 30 minutes.
  9. Take dough from the fridge about 30 minutes before baking, remove dough from the basket, dust off excess flour and score.
  10. Put the dough into the dish without burning your hands, stray some water in and put the lid on.
  11. Bake for 35 minutes, remove the lid and continue to bake for another 10-20 minutes.
  12. Remove, set on baking tray and leave for at least an hour too cool down before cracking into it.
© Sussex and the City, 2020