400g whole wheat flour
75g wheat flour 550
25g buckwheat flour
100g rye sourdough
10g salt
350g lukewarm water

Mix all ingredients except the salt in a food processor until a homogeneous dough is formed. Let the dough rest covered in the machine for 30 minutes for autolysis. Then add the salt and knead the dough for about 5 minutes.

Cover it and stretch and fold the dough every hour, 4 times in total. Then chill it overnight.

Get it out of the fridge, let it relax to room temperature, stretch and fold it again, let it rest covered for 1 hour, then work it round. Place it under a floured dough towel.

Heat the oven to 250 degrees, you may need to work the dough round again. Cut the dough 4x from the center and put it in the oven. Pour 1 cup of water on the bottom of the oven. Reduce the heat to 220 degrees.

After 20 minutes, let the steam out and bake the bread for 30 minutes.

Tip

As you can see from the photo, I didn't cut the bread deep enough. So it is a little burst. Does not detract from the taste. Try this bread also with wheat flour 1050 - I guess ou will get some more bubbles in the cumb.