Feed your starter (1 cup flour, 1/2 cup water and 50 grams of starter OR the rest of your starter you had in the fridge) and wait for it to triple (rise and start falling). Watch how I feed my sourdough starter HERE!

Measure all of your ingredients water, salt, sourdough starter, and rye flour and bread flour.

Mix all of the ingredients together with a wooden spoon, making a shaggy ball of dough. Make sure all of the flour is hydrated and no dry spots left.

With slightly wet hands, massage the dough so everything is mixed together and hydrated. Form into a ball.

Cover with plastic and leave on counter overnight for bulk fermentation.

Shape the dough and place it in a proofing basket. Allow it to undergo the final proof until it has visibly increased in size.

Place the dough out on a floured counter and gently form into a ball. (see pics)

Dust with white flour along with rice flour.

Dust the proofing basket with rice flour and place the dough ball into the proofing basket.

Let it proof on top of your oven for about 1-2 hours. Or you can also let it proof in the fridge from 4-8 hours, depending on when you need to bake it.

Preheat your oven with a Dutch oven inside to 450°F (232°C).

Transfer the proofed dough onto a parchment paper, score the top, and bake for 30 minutes with the lid on and about 15 mins with the lid off or until the crust is golden.

The result will be a beautifully golden crust that encases the rich, moist crumb within.

Allow the bread to cool on a wire rack before slicing. This step is crucial to let the interior finish setting. If you cut in too early it will be gummy and sticky.