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 (StĂĽckgare) |
| Preheated ofen to 220° C (because our ofen isn’t the best and looses some heat along the way) | |
| 45min | Backed in heavy iron pan with lid |
| 25min | Continued baking without lid |
Notes
- Didn’t expand much over night, and had it for 6h close to a heating.
