Recipe for 2 loafs:
210g rye starter (100% hydration)
22g salt
900g white flour (16% gluten)+50g wholemeal+50g semola (for funsies lol)
750g water
Mix, 3 stretch&folds and a lamination (all spaced at 15 mins), then bulk ferment, then cold proof for ~30-ish hours (at 1° Celsius)
Then bake 40 mins covered in a cloche at 200°, 15 mins uncovered.
by caramba-marimba
2 Comments
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Wow, hope you’ve got some butter in!!