u/viennaCo

400 g wheat flour (type 700)
80 g rye flour (type 1150)
20 g Einkorn flour
325 ml water (38°C / about 100°F)
100 g rye sourdough starter
2g malt
2g spices (fennel, aniseed,caraway)
14 g salt

Mix flours with 300g of water for 30min of autolyse. Then add the sourdough starter, 5min of pinch and folds. Add the remaining water and salt and 5min of rubaud method. After 30 min do one stretch and folds, then two rounds of coil folds every 30min. I let it sit at room temp for around 6hrs, my dough was around 26 degrees C. Preshape, let it sit for 30min and final shape. I put it in my fridge for another 2,5hrs.

Preheat the oven at 250C for 45min with my durch oven inside while the banneton sat on my counter.
Score the dough, put it in the dutch oven with 3 ice cubes and back for 30min closed and another 20min without the lid.