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Day 1: Feed up your starter by adding 50g of room temperature water and 50g of Wholemeal Rye flour into your starter pot. Mix well and leave at room temperature overnight.
Day 2: Take 100g of your starter and mix it with water, flour, and salt. Let it rest for 30 minutes.
First Fold: Spray the work surface and the top of the dough with water. Turn the dough out onto the wet surface and perform 12 folds. Return to the bowl and let it rest for 2 hours.
Second Fold: After resting, perform 6 folds and let it rest for another 2 hours.
Third Fold: Perform another 6 folds and let it rest for 1 hour.
Pre-shape: Dust the surface with flour, turn out the dough, and shape it into a ball. Let it rest for 1 hour.
Final Shape: Create a tight structure by folding the dough and place it in a banneton basket. Let it rest in the fridge overnight.
Day 3: Preheat the oven to 230°C. Turn out the loaf onto a floured peel, make a cut on top, and bake for 15 minutes. Lower the heat to 190°C and bake for an additional 20-25 minutes. Allow to cool completely before slicing.