**-80g starter (fed before peak with 1:1:1, 50% Organic Whole Rye flour and 50% King Arthur Bread Flour)**
**-7g Salt**
Boule 2
**-300g Caputo Manitoba 0 flour**
**-60g Caputo Tipo 00 Flour**
**-280g water**
**-80g starter**
**-7g Salt**
45 min autolyse
30-45min autolyse, add salt, stretch and folds
30-45min, stretch and folds
25 min, stretch and folds
25 min stretch and folds.
Bulk ferment until doubled in size, then shape and coldproof in banneton for 8 hours.
Preheated dutch oven at 500 then dropped to 450 after dropping the loaf in. 20 minutes with the lid on, 25ish off, until I get the color I’m looking for.
1 Comment
**-360g Caputo Manitoba 0 flour**
**-280g water**
**-80g starter (fed before peak with 1:1:1, 50% Organic Whole Rye flour and 50% King Arthur Bread Flour)**
**-7g Salt**
Boule 2
**-300g Caputo Manitoba 0 flour**
**-60g Caputo Tipo 00 Flour**
**-280g water**
**-80g starter**
**-7g Salt**
45 min autolyse
30-45min autolyse, add salt, stretch and folds
30-45min, stretch and folds
25 min, stretch and folds
25 min stretch and folds.
Bulk ferment until doubled in size, then shape and coldproof in banneton for 8 hours.
Preheated dutch oven at 500 then dropped to 450 after dropping the loaf in. 20 minutes with the lid on, 25ish off, until I get the color I’m looking for.