make levain by mixing rye flour, water and rye starter, it will be thick dough. Set aside for 12 hours at room temperature.

Make soaker by soaking the bulgur wheat in boiling water and set aside for 12 hours at room temperature.

Mix everything together, autolyse for 20 to 30min. Then mix everything at medium speed for 3-4 min until gluten starts to develop.

Set aside for bulk rise at room temp (~75F) for about 5hrs. Shape and fold the dough at every at 30, 60, 90, 120min and then at 1 hour interval.

Shape, put in baskets smooth side down, proof for about 1 hour at room temperature , when you are half way through proofing, preheat oven to 450F. When you are ready to bake, score the bread.

Bake at 450F for 15 min with steam, then reduce temperature to 430F and bake for another 35minutes. Turn off oven and leave loaf inside for 10-20min with the oven door cracked open.