380 gr. 14% protein while flour
100 gr. Stone ground dark fine flour
20 gr. Rye
120 gr starter
76% hydration.
2 folds with first 90min
Bulk for a total of 6 hours around 24-25 degrees Celsius
Preshape and benchrest for 30 minutes
Final shape and rest in basket 30 minutes
Fridge for 20 hours
Baked in Dutch oven with lid for 22 minutes, lid off for 18 minutes. 240 degrees and then 220 degrees.
by FyiCaptain