Recipe is 71% hydration, 25% inoculation, 3% salt.

80% stone ground organic white flour, 20% stone ground organic dark rye.

4 hour bulk ferment with 3 stretch/folds removed over night in the fridge.

Baked hot, in a Dutch oven (as I have no steam injection at home).

This loaf was a small one, 400g of flour total.