Pain de campagne au levain

03 — Method

1. Mix the wheat and rye flours in the bowl, add the starter dissolved in the lukewarm water and mix to a rough dough with no dry flour.Making it from scratch? See bread & sourdough — rises 2 to 12 h
2. Rest 30 minutes, add the salt, then knead with stretch-and-folds about 10 minutes until it holds its shape despite the sticky rye.
3. Cover and let rise 4 hours at room temperature, giving three sets of folds during the first 1½ hours.
4. Shape into a tight ball and place seam side up in the well-floured banneton; let rise 2 hours at room temperature or overnight in the fridge.
5. Preheat the oven with the Dutch oven inside to 230 °C (450 °F), turn the dough into it, score a bold cross, put the lid on and bake right away.
6. Bake 35 min covered, then 15 min uncovered for a deep brown crust. Cool completely on a rack before cutting.