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1/3 whole rye and 2/4 unbleached white all purpose flours
A variation of my normal bake.
900g total flour weight
600g water (67% hydration)
18g salt (2%)
7g commercial yeast (1 envelope, 0.75%)
Whisk dry ingredients together, add water, mix and knead. Form into a ball and place in a bowl covered with plastic in fridge overnight.
Degas, form and let proof approx 1 hour. Score, then bake at 430F for around 45-50 minutes.
Last edited by chassis; 10-31-2022 at 09:00 PM..
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