Ingredients
| Amount | Ingredient |
|---|---|
| 250g | rye meal flour |
| 100g | little spelt flour |
| 100g | rye meal sourdough starter |
| 75% / 260ml | hydration / water (sour dough starter mixed into) |
| 6g | salt |
Schedule
| Time | What |
|---|---|
| Mixed and lightly kneaded | |
| 10h | Resting |
| Preheated ofen to 220° C (because our ofen isn’t the best and looses some heat along the way) | |
| 40min | Backed in heavy iron pan with lid at 220° |
| 30min | Continued baking without lid at 180° |
Notes
- 615g after baking
