Ingredients
| Amount | Ingredient |
|---|
| 200g | white rye flour |
| 50g | little spelt flour |
| 70% / 175ml | hydration / water (sour dough starter mixed into) |
| 3.5g | salt |
| 1tsp each | caraway, fennel and coreander seeds, ground |
| 5-6 | walnuts, roughly chopped |
Schedule
| Time | What |
|---|
| Mixed and lightly kneaded |
| 3h | First resting phase (Stockgare) |
| Lighly kneaded, formed and dusted with rice flour |
| 13h | Second resting phase (StĂĽckgare) |
| Preheated ofen to 220° C (because our ofen isn’t the best and looses some heat along the way) |
| 45min | Backed in Le Creuset Cocotte Every with lid |
| 15min | Continued baking without lid |
Notes
- The dough didn’t expand very much, but was springy upon touch. Maybe it was too cold in the appartment and/or the hydration was too low.
- 405g weight after baking.
