I hope you enjoy! So the nutritional information is always per serving, so since this gives approximately 8 servings (though that's very approx), the nutritional info is for 1/8 of the loaf. Nutritional information is always an estimate as well.

So the bottom burning can often be due to what you have used for cooking it on as it means there is too much heat coming from below, so it might be worth changing what you are cooking it in/on. Thinner baking sheets etc tend to not work as well, Dutch ovens are typically better. Are you lining the dish as well, as that can help? Also if the heat source in the oven is towards the bottom, maybe try moving the shelf up. But yes, lowering the temperature a little can also help.

The texture and flavor are great. But mine burned on the bottom. Should I lower the temperature? I want to try again next week. Thanks!

So glad to hear you enjoyed! And yes, a little yeast can help give an extra lift, if you prefer a slightly lighter crumb.

Dam'n good, I did use 1/4 tsp. Yeast on second day and reversed the wheat and rye amounts, otherwise followed exactly. pictures follows

Good spot - the second addition of water had a typo, it's 200g/200ml (then 100g/100ml in the levain before). Just updated. Hope you enjoy!

So, I haven't tried this so it's a bit of a guess, but based on the overall quantity of flour, you would probably need around 1 1/2 tsp of yeast if making a 'normal' method of baking bread ie everything mixed at once and then two rises. I think you have a couple options if you want to do overnight - either use part of the yeast with the levain quantities, mix that and place in fridge overnight, then add rest along with a little more yeast. Alternatively, add everything together and do either part of the first or second rise in the fridge. With the overnight rise, you may only want 1 tsp yeast so it activates more slowly. Instead of the sourdough starter, use around 35g extra plain flour and 35ml extra water. You may have to adjust a bit here and there with quantities but hopefully that gives a start.

I appreciate some people prefer to use weight and others use cup volumes, and generally I give both to allow for this. However bread in particular is something that it does make a difference how accurately you measure, and a cup of flour can vary quite a bit in weight, even measuring the "right" way. So to avoid the chances of there being too much variation, I have kept with just weight measures as they are more accurate. Also, the weight amounts don't particularly easily translate into cups.

Please give me amounts in cups not grams. Thank you.

You give it a bit of a stretch and fold as you form the loaf before the second rise, but it's not the repeated stretching and folding that you do with some loaves. This is a pretty slow rising bread, and the result has less air pockets than some breads, but it has a wonderful flavor and doesn't taste 'heavy'. Hope you enjoy!

Yes, double everything - this recipe has been worked through so that you use all of the levain rather than just part with some leftover, so if you double the recipe, you'll need double the levain as well. Enjoy!

I think if it's warm then a few hours is just fine. If it's left longer, it will develop more flavor, but I understand it may feel like it's too much/overly "sour". One alternative is to leave it a few hours out then transfer to the fridge for the rest of the day. But then you'd probably want to leave it out for an hour or so before making up the loaf to make sure it is a little more active. Either way, if it gets a little too bubbly in the first stage, it's not the worst, it's more once you add all ingredients that you want to be a little more careful. Hope it works out!

That's great, glad to hear!

It doesn't rise hugely (this isn't a super-airy sourdough like some), but it should still rise some. Did you remember to leave it out for a little while before bringing it into a loaf shape as this does help? Even when cool, it might get a little over-proofed if left out at room temperature all night but would be interested to see how it goes. An alternative is to sit it out at room temperature an hour or two after being in the fridge before you bake. Glad you enjoyed either way, though!

So glad to hear you enjoyed it, and yes using a pizza stone and water is perfect if you don't have a Dutch oven.

Followed the recipe precisely.
Great result using a pizza stone, no dutch oven to hand.
Use tray of water and liberally spritzed dough before baking.
Probably will be my go to recipe from now on.

Thank you! I agree rye adds a lovely flavor.

I believe King Arthur flour and probably some bakeries may sell an active starter ready to use, but it's pretty easy to make yourself. I tend to find it's probably good to use after around 5 days.

Where do I purchase the starter? Or must generate one over seven days?

So what I have been using recently for this is not one I bought, as we are in temporary accommodation and it's what was in the apartment, so I'm not entirely sure what it is. But it does also show it's not necessarily that important! I'd say just make sure it's a relatively heavy base as that's the one thing that can make a difference, I think. At home I'd typically use my Le Creuset.

So I use the relatively standard 100% hydration starter for this ie fed equal amounts by weight of flour and water each time it is fed.

I haven't actually ever written up on my starter, but I use the fairly typical formula of equal weights flour to water, feeding each day. I have always kept a smaller batch (so just use about 25-30g of each to start). If you are looking to start one, the principles in King Arthur's post are a good place to start: https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe

Yes I've made a no-knead a few times as well, it does have some similarities. I'd say I've had much better success with this coming out more evenly and I do love the flavor from the mix of flours.

It's funny how what you need can drive things! I'd definitely recommend giving this a try, it's a delicious loaf.

Thank you!

Thank you! It is a great bread and somehow I have been lucky, it always comes out looking lovely!

Thanks, it does get such a lovely crust to it and the different flours do each add something to the flavor.

Thank you, this has become one of our favorites recently, we all really enjoy it.

It really is a lovely bread, hope you enjoy!