Take about 60 grams active #rye #Sourdoughstarter and add 120 ml of warm water and 120 grams bread flour. Mix in bowl. Cover with clothe and leave over night in a warm place. Next morning it should be bubbly. Pour into bowl of #kitchenaid stand mixer. Now add 450 ml water and mix with paddle until combined. Add 1 kg of flour. At least half high gluten bread flour. The rest is your choice plus 8 grams of sea salt. Mix together with paddle at low speed until it come together. Let sit for about 10 minutes or so. Change to dough hook and let run at medium speed for 5 minutes. The dough should be pretty elastic. Remove hook and cover bowl with a clothe and let sit for about an hour in a warm place. The dough should have risen. Now cut the dough in half. With each half you now need to hold the dough in your hands and work the dough down from the sides to the bottom. This will make a round shape. Put each of these into floured proofing baskets and cover with clothe. Let these sit to rise in a warm place until the dough has doubled. Once they have doubled throw the baskets in to the fridge for half an hour and preheat your oven to 250 degrees Celsius with a pizza stone or a baking tray in the middle of the oven. My oven is not huge so I like to remove all other racks. Put a roasting pan on the bottom of the oven. After the half hour remove the dough from the baskets onto a floured peel and place them in the oven. Throw about 2 shots of water onto the roasting pan in the bottom and quickly close the door. Turn he heat down to 220 degrees Celsius and let bake for 35-40 minutes. Take out and let cool on a rack before eating. This #sourdough should be nice and chewy with a beautiful crust and a delicious sour flavor.