Mix the dough

• Pour the room temperature filtered water into a large bowl.
• Add the active sourdough starter and whisk until the water is milky and frothy.
• Add the bread flour and rye flour and mix until a shaggy dough forms.

First set of stretch and folds

• Let the dough rest, then perform a set of stretch and folds.
• Take the dough temperature and check it against the aliquot chart.

Add the salt

• Add the salt with a splash of water and dimple it into the stretchy dough.
• Fold to combine any trapped salt water pockets into the dough.

Set up the aliquot jar

• Take the dough temperature.
• Place a small portion of dough into a small jar, close it and mark it.
• Set the jar next to the dough to monitor the fermentation.

Second set of stretch and folds

• Perform coil folds, then slap the dough down gently.

Third set of stretch and folds

• Perform a final set of stretch and folds.

Bulk fermentation

• Let the dough ferment until the aliquot jar is full and the dough is bubbly.

Shape the dough

• Wet the counter surface with water.
• Turn the dough out and pull it into a rectangle, fold both sides in and roll it up.
• Dust the banneton generously with rice flour, especially the edges.
• Place the dough in the banneton, squeeze it together and roll it tighter for tension.

Cold proof

• Cover the banneton and place it immediately in the fridge.
• Leave it to cold proof until the next day.

Bake

• Bake the loaf in a preheated oven until deeply browned.