Ingredients

250g Shipton Mill #4

100g Shipton Mill Stoneground wholemeal flour

60g wholemeal dark rye flour

3g diastatic malt (optional)

100g 100% hydration refrigerated white (#4 flour) starter

100g 150% wholemeal refrigerated dark rye sour starter

7g salt

240g water

Method

Mix everything bar the salt and leave to autolyse for 1 hr.

Add salt and mix until it forms a smooth dough

Bulk prove at room temperature for 3hrs with 3 stretch and folds

Refridgerate bulk dough overnight

Next morning, remove dough from refrigerator and leave 2 to 3 hours to warm up.

Mould a loaf in whichever shape you wish

Leave to prove for around 3 hours until it meets the "poke" test

Slash dough

Bake for 20 mins in a pre-heated oven at 230°C with steam for first 15 mins

Continue baking for another 20 mins or so at 210°C until fully baked

Cool on wires.