Mix these ingredients together in a large bowl with a wooden spoon or stand mixer with a dough hook.

Cover the bowl and allow it to autolyse on the counter for 1 hour to fully hydrate the flours and develop gluten.

Perform stretches and folds on the dough every 30 minutes for 2-3 hours.

Cover the bowl with plastic wrap and allow it a bulk fermentation time of 5-8 hours depending on the temperature of your kitchen. Look for the dough to increase in volume by about 30-50%.

Cover the bowl and place in the fridge overnight.

In the morning, allow the dough to come to room temperature for 30-60 minutes before shaping.

Shape the dough into a ball on a clean, flat work surface and place it in a banneton or floured-proofing basket.

Cover with plastic wrap or a plastic bag and proof the dough at room temperature until the dough rises and is slightly puffy. The exact time can vary, but it usually takes 2-3 hours.

Place your dutch oven with a lid on in your oven and then preheat the oven to 500°F.

Carefully remove the dutch oven from the preheated oven with oven mitts. Turn the dough out onto parchment paper.

Score the top with a pattern of your choice and place it in the hot Dutch oven.

Return the Dutch oven back to the oven and bake at 500°F for 20 minutes.

Reduce the temperature to 450°F and bake for 40-50 minutes more or until the bread has a golden or dark-brown crust. You can cook it for less time for a lighter rye bread. The bread is ready when it reaches an internal temperature of 208°F or more, and it sounds hollow when tapped on the bottom.

Cool the bread completely on a wire rack before slicing. I recommend waiting for at least 2 hours for the best texture and moisture distribution.

Enjoy