You need:

250g of mature liquid levain (I used 150g of rye and 100g of wheat, but it can be 1 type)

330g of water (room temp)

15g of active coal

400g of wheat breat flour

100g of rye flour

13g of salt

Cumin (of if you like it)

Combine levain,water and active coal and stir to dissolve. Ad both flours and mix together for about 7 min.

Leave it for 30 min to autolyse.

Add 13g of salt and 1 tablespoon of cumin and mix together for 5 minutes. Let it rest covered for an hour.

Remove dough into countertop covered with oil and perform 4 edge fold, cover it with a bowl for and hour and repeat fold.

Let it rest for 30min.

Shape it into a loaf and move to a bread rising basket dusted with flour. Cover with plastic foil and move to fridge for a night.

I bake it in roman clay pot, so i have to soak it first for 15 min in water, then grease it with oil, dust with flour. Then i move my dough and cut it on top, close the lid. Place it in a cold oven and when it has 230C i bake for 45 min with lid on top, then remove lid and give it another 10-15 min.

This dough is pretty sticky, so when folding I advise you to wear gloves and gently grease it with oil, then it will stop sticking.