Here's one loaf.
Sourdough from home ground rye berries.
Recipe: mix 85 grams of starter, 359 grams of water and 520 grams of flour with 1 3/4 tsp salt. Let stand, covered 18 hours. Fold 15 times and shape into loaf. Let rise covered in oven with pot of 3 cups boiling water. Cook at 425 for 60 min covered, starting with loaf in Dutch oven in cold oven. Cook uncovered for 10 min. Let cool before cut.