Makes 2 tinned 1.5 lb loaves or I'm sure can be adapted for free standing loaves.
Prep: Follow Kevin's guide for sourdough starter.
Day 1
Take starter out of fridge and add 120ml of Water and 120g wholemeal Rye flour. Ferment overnight, 14 hours at a Scottish kitchen temperature I find.
Day 2
Ingredients
240g Dark Rye starter/leaven
480g White Bread Flour, or a wholemeal white bread flour mix
310ml additional water, 72% approx total hydration.
20ml olive oil
1 Tbs Brown sugar
1 Tbs Milk powder
2 Tbs Sunflower seeds
8g salt
I have a bread machine so I use that for the mixing and the initial kneading. Folds could be substituted.
Mix on Pizza, 45 min
Fold
Rest for 1 hour
Fold
Let rise to double in volume, in my experience 3 hours +.
Devide into 2 and shape into loaves using your preferred method. Be gentle.
Place in parchment lined 1.5lb tins.
Refrigerate overnight. At least 12 hours.
Day 3
Take tins out of fridge and let rise. (This is the part I am struggling with) Around 3 hours seemed good for me.
Bake at 200c for 35-40 min, internal temperature 94C +
I hope this helps someone. If nothing else it is a record of how I make my natural leaven bread at the moment.