450g Strong bread flour
10g Whole wheat flour, organic
40g Coarse rye flour, organic
300g Lukewarm water (max 30C)
10g Sea salt
200g Sourdough levain, liquid
Place all ingredients except the salt into an electric mixer and mix on slow speed for three minutes.
Then mix for two minute 30 seconds on high speed then, while switched on, slowly add the salt on high speed for last 30 seconds. The mix will be soft but have structure.
Lightly oil a non metal bowl and shape the dough into a neat ball, place into the bowl and cover with cling film. Leave at room temperature for three hours to prove.
During this period the bread will double in size, when this happens fold the bread by pushing the air out and folding each side of the dough from left to right and top to bottom. The number of times will depend on temperature of room, however should be two to three times.
Shape the bread into a round and place in a wooden round or oval banneton (proving basket) or use a lightly oiled bowl, however a banneton is recommended. This is a difficult skill however you can find many good online videos on shaping bread.
Place in the bowl upside down, so that the seam faces upward. Cover with a damp cloth and prove for a further one hour 30 minutes until bread again doubles in size.
Place into a preheated oven with a preheated metal tray on bottom shelf. Place the bread, with the seam now on the bottom, onto a tray or hot pizza stone. Slash the top of the bread and quickly place in the oven with three ice cubes placed onto the bottom tray. This will create steam and help the bread to rise.
Cook for 15 minutes at 240C and then 205C for 40 minutes.
You will know the bread is ready when you tap on it and it sounds hollow. Allow to cool fully before cutting the bread.
The bread should have a crust of at least one-third of an inch thick. The crumb is extremely bubbly with large irregular holes.