- 240 g strong white flour
- 6 g salt
- 1 g dried malt
- 3 g yeast
- 20 g white sour
- 20 g rye sour
- 160 ml water, room temperature
Stir all the ingredients together in a bowl until combined.
Gently knead it and bring it all together on a floured surface for 5-10 minutes. Then leave on the surface covered by a bowl to rest.
Remove it from under the bowl to a floured surface and cut it in half. Dust it with flour and leave to rise on a tray covered with silicone paper.
Sprinkle a bit more flour over the top and bake for 10-12 minutes.