This has been probably my best bread so far. A nice mixed bread, consisting of rye-wheat flour in 1:1 ratio. The overall formula is

Rye flour: 50%
Wheat flour: 50%
Hydration: 65%
Salt: 2.5%
Sourdough: 15%


I used 600g flour in total for this bake. The procedure was as follows:

• Overnight fermentation
• One strech & fold
• 1h bulk fermentation
• Preheat oven to 250 °C
• 30 minutes in Dutch oven at 250 °C (with closed lid)
• Remove the lid of the Dutch oven
• 20 minutes in Dutch oven at 230 °C (no lid)

And this is how it looks like

Believe me, this bread, freshly baked with a bit of butter and honey is heaven on Earth.