Leaven (the night before):
• 65 g wheat flour bread
• 45 g luke warm waterwater
• 1 heaped TBSP active rye sourdough refreshed and multiplied * (recipe here, here click)
Mix all ingredients. Cover with foil and leave at room temperature for 12 hours (overnight).
• 385 g wheat flour bread
• 250 g luke warm water
• 1/2 TBSP salt
• the 12-hour leaven from above
Mix all ingredients except the salt and process at low speed for 1 minute, cover with foil or cloth for 30-60 minutes.
Add salt and mix on slow speed for several minutes. The dough will be quite sticky.