* 30g White bread Flour
* 150g water
* 7g sachet Dried fast action Yeast
* A further 270g of White bread Flour
* 200g Rye flour
* 100g Parmesan, Grated
* 9g Salt
* A further 225g water
* Extra Parmesan, Grated
* Polenta

===Method===
* Put the 30g Flour and 150g water into the bowl '''5 minutes / 65°C / Speed 4''', reducing to '''Speed 2''' after 2 minutes.
* Leave to cool to room temperature.
* Add the Yeast, Flours, Grated Parmesan, Salt and the 225g water to the bowl '''20 secs / Speed 4'''.
* Then '''4 minutes / Knead'''.
* Shape into a ball and place in a lightly oiled bowl.
* Cover and leave to rise in the Fridge - this could be overnight or for several hours.
* Remove the Dough from the Fridge and bring up to room temperature.
* Shape and place in either a 1kg loaf tin or Banneton which has been greased and lightly coated with Polenta.
* Cover the tin or Banneton with oiled Cling film and leave to Prove.
* Pre-heat the Oven to 190° C (375° F - gas 5), [fan oven 170° C ].
* If using a Banneton, carefully invert the Dough onto a Baking tray or stone, which has been sprinkled with more Polenta.
* Sprinkle the Dough with Grated Parmesan and Bake for xx minutes.
* Turn out of the tine or remove from the Baking tray and leave to cool thoroughly before slicing

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