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Autolyse (30 Minutes) Combine the water, bread flour, and rye flour. This initial rest allows the flour to fully hydrate.
Fermentolyse (1 Hour) Mix in the active starter. Ensure it is thoroughly incorporated before resting.
Salt and Maple Syrup Add the salt and maple syrup together. Use the Rubaud method to work them into the dough.
Strength Building (2–3 Hours) Perform 3 to 4 rounds of coil folds every 30 to 40 minutes.
Bulk Fermentation Allow the dough to ferment until it has increased in volume by about 70-80%.
Shaping and Cold Ferment (12–18 Hours) Shape the dough and place it in the refrigerator.
Preheat the oven with your DO inside to 500°F. Bake at 450°F with the lid on for 30 minutes. Remove the lid and drop the temperature to 400°F. Bake for an additional 15 to 20 minutes until the crust is deep brown colour.