Ensure your matured rye sourdough starter is active and ready to use. If it's been in the fridge, take it out and let it come to room temperature.

In a large mixing bowl, combine the 800g of strong white bread flour and 200g of wholemeal bread flour.

Create a well in the center of the flour mixture. Pour in the 600g of matured rye sourdough starter and 600ml of lukewarm filtered water. Gradually incorporate the flour into the liquid, stirring with a wooden spoon or your hands until a shaggy dough forms.

Allow the dough to rest for about 30 minutes. This step, known as autolyse, helps the flour fully hydrate and improves the dough's structure.

Sprinkle 4 teaspoons of pink Himalayan sea salt evenly over the dough. Use your hands to incorporate the salt into the dough thoroughly.

Perform a series of folds and stretches to develop the gluten. You can do this directly in the bowl or on a clean work surface. Fold the dough over itself, rotate, and repeat several times until the dough becomes smoother and more elastic.

Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough ferment at room temperature for about 3-4 hours, performing a series of stretches and folds every 30 minutes during the initial 2-3 hours. The dough should increase in volume and become more airy.

After bulk fermentation, gently turn the dough out onto a lightly floured surface. Shape it into a round loaf by folding the edges towards the center, creating tension on the surface. Place the shaped dough into a proofing basket lined with a clean kitchen towel, seam side up.

Cover the proofing basket with a cloth and allow the dough to proof at room temperature for another 1-2 hours or until it visibly increases in size and is puffy.

About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or baking vessel inside the oven to preheat as well.

Once the oven and the Dutch oven are adequately preheated, carefully transfer the proofed dough into the hot Dutch oven. Score the top of the dough with a sharp knife or lame to allow for expansion during baking. Cover with the lid and bake for 20-25 minutes.

After the initial baking time, remove the lid of the Dutch oven and continue baking for an additional 20-25 minutes or until the loaf develops a deep golden brown crust.

Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing. This cooling process is crucial to ensure the bread sets properly and retains its moisture. Enjoy your freshly baked Ballerina Farm Sourdough!