What you will need

Dutch oven

Kitchen Aid mixer

Dough whisk (if you are not using a mixer)

Banaton baskets

Dough scraper

Towel

Recipe

Yields: 2 Loaves

1 cup active sourdough starter

4 1/2 cups bread flour

1 1/2 cups of rye flour

3 cups of water

2 TBS of honey (I use raw honey)

1 TBS of salt

1. In a large mixing bowl, combine 1 cup of active sourdough starter and honey with 2 cups of water, mixing until well combined
2. Add both the bread flour and the rye flour to the bowl and mix until the flour is fully incorporated. Add an additional 1/2-1 cup of water as needed to create a shaggy, moist dough.
3. Cover the bowl with a towel and let it rest for 1 hour.
4. After the first hour, add 1 tablespoon of salt into the dough and mix it thoroughly. Cover the bowl again and let it rest for another hour
5. Every 45 minutes, fold the dough together. You will do this about three times until the dough is not sticky anymore.
6. Cover the dough again, and let it sit for a couple of hours before placing it into the fridge for a bulk overnight rise
7. The next day, remove the dough from the fridge and let it sit at room temperature for 1-2 hours
8. Preheat your oven to 425 F with your Dutch Oven inside. Your dutch oven will need to be hot before placing your dough into it.
9. Using a dough scraper, cut the dough in half.
10. Shape the dough into a loaf and score the top of the loaf with a sharp knife or razor blade. Place the dough into the dutch oven, cover it, and put it into the oven.
11. Bake the bread for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes until the bread is golden brown and has a hollow sound when tapped at the bottom
12. Remove the bread from the oven and let it cool completely before slicing and serving.