Sourdough from our starter with a bit of rye flour

1 1oaf:

2 1/2 cups bread flour
1/2 cup rye flour
1/3 cup starter
1 1/2 cups room temperature water
1/2 tsp salt
Cast Iron pot with lid- ovenproof

Mix the flours and starter and mix until combined. It will be sticky. Let it sit for 30 minutes and then add the salt. Knead for 5-8 minutes.

With a large plastic container (large enough to stretch and fold the dough without removing it from the container. Cover the inside with vegetable oil

Let the dough set in the container covered with plastic wrap and allow it to sit for 2 1/2 hours at room temperature. Every 50 minutes stretch the bread north to south and east to west -add video.

Turn the dough onto a floured surface. Slightly flatten the dough and then begin to form a ball - add video here. Sprinkle with flour and allow to rest for 15 minutes.

In the meantime, prepare a round bowl with a kitchen towel (add plastic wrap if your towel is knotty)
sprinkle with flour. Add the dough seam side up, cover the edges with the towel and proof for 2-3 hours at room temperature. You will know when its ready when you press the dough and it comes back slowly.

Have your oven, pot and lid in the oven at 475 for at least 20 minutes. Turn the loaf onto parchment paper and score- add video. Carefully transfer to the pot add the lid and return to the oven immediately.

Bake for 30 minutes and check your bread. The bottom will brown faster than the top so be sure not to let the top get to dark so the bottom isn't burnt. If the top is light return to the oven for 5 minutes. Remove from the oven and allow the bread to cool completely on a wire rack. At least 2 hours