RYE SOURDOUGH BREAD

mix 500 gr of rye flour with 2 tea spoons of salt, 350 rye sourdough and 360 of warm water, but watch out not to put too much water.

kneed it as well as possible witj fingers rather than hands for 10mn or so 

let it rest for 2.5 hours

knock it down/fold and put in shape in something not too big covered with oil and rice flour. Let rest overnight. 

in the morning, warm up oven and throw bread in dutch oven (or straight on the floured baking sheet and with some water in the oven) for 45mn then again without lid for another 45mn 

it should really be very well cooked. Let rest all day before eating it.