Bread

A two-day method, gives two loaves.

Day 1 - morning, take starter out of fridge and feed a tablespoon or so of flour, a little water so its like 100% hydration or a bit looser.
Evening - mix leaven with 1tbsp starter, 50g Rye, 50g wholemeal, 100g water. Cover at room temp. Feed starter jar again and put back in the fridge. I find it can go a week before reviving as above.

Day 2 mix dough by first adding water to the leaven, mixing well, then flour. Other additions go in after first turn.
The above recipe, base dough (this works great without the additions):
200g leaven (i.e. all of it)
800g strong white bread flour
100g Rye flour
100g Wholemeal
750g water (50g reserved until after autolyse and added with the salt)
20g salt
Additions:
200g spent malt grains
50g or so Sunflower seeds (did it by eye)

Hour zero. Mix dough ingredients by hand. Autolyse.
Zero+1. Add salt in 50g water, mix again. Turn and fold into plastic box. Cover between turns.
+1.5 turn and fold (add additions)
+2.0 turn and fold
+2.5 turn and fold
+3.0 turn and fold
+4.0 turn and fold
+5.0 turn and fold, turn out onto bench top, divide, roughly shape, rest
+5.5 shape into bannetons floured with coarse cornmeal

Prove ... this I play by ear. I find if the bulk fermentation has been going great guns (e.g. a warm day) then it only needs an hour or so. I've had quite a few spectacular overproved cow-pats. Putting it in the fridge will not slow it quickly, so in this weather I've not been retarding overnight.

Preheat oven for at least half an hour. I have one stone and one cast iron frying pan, and I bake both together in a fan oven. I chuck a small cupful of boiling water into the baking tray on the bottom just after I put the loaves in. The uppermost one always gets slightly better rise.

245degC for 20 minutes
220degC for 25 minutes