Ingredients
| Amount | Ingredient |
|---|
| 175g | white rye flour |
| 125g | rye meal flour |
| 50g | little spelt flour |
| 80% / 280ml | hydration / water (sour dough starter mixed into) |
| 5g | salt |
Schedule
| Time | What |
|---|
| Mixed and lightly kneaded |
| 2h | First resting phase (Stockgare) |
| Lighly kneaded, formed and dusted with rye meal flour |
| 14h | Second resting phase (StĂŒckgare) |
| Preheated ofen to 220° C (because our ofen isnât the best and looses some heat along the way) |
| 45min | Backed in heavy iron pan with lid |
| 25min | Continued baking without lid |
Notes
- Didnât expand much over night, and had it for 6h close to a heating.
