Sourdough-style Loaf

Rye Starter

• 50 g rye flour, plus 5 Tbsp (see tip)
• 50 g water, cold, plus 5 Tbsp

Loaf

• ½ tsp dried instant yeast
  ou 5 g fresh yeast, crumbled
• 400 g strong white bread flour, plus extra for dusting
• 200 g water, cold, plus extra for baking
• 1 Tbsp fine sea salt
• olive oil, for greasing