Mix 350g lukewarm filtered water with 100g active sourdough.

Then add the flour, wholemeal flour and salt, cover and leave to rest for 1 hour.

Then stretch about 4 times (with damp hands) and fold every 30-40 minutes depending on the room temperature.

Then fold the dough on your kitchen counter and leave it there for 1/2 hour before shaping it and placing it in the cooking basket.

Fold your bread and place it in the robbed proofing basket.

Leave it there again, covered, for about 1 hour and then put it in the fridge for about 12-16 hours.

On the baking day, I put the bread in the freezer. In the meantime, preheat the oven to 250 degrees.

The bread is now taken out of the freezer and rubbed with cocoa. Cut the pattern into it and put it in the oven.

After 5 minutes, the deep cut is cut again and turned back to 200 degrees. And bake for around 30 minutes.