Ingredients
| Amount | Ingredient |
|---|---|
| 200g | rye meal flour |
| 150g | little spelt flour |
| 50g | millet flakes |
| 50g | rye meal sourdough starter |
| 80% / 320ml | hydration / water (sour dough starter mixed into) |
| 9g | salt |
Schedule
| Time | What |
|---|---|
| 1h 30min | Mixed, rested and lightly kneaded |
| 11h | Resting in ofen with lamp on |
| Preheated ofen to 220° C (because our ofen isnât the best and looses some heat along the way) | |
| 40min | Backed in heavy iron pan with lid at 220° |
| 45min | Continued baking without lid at 200° |
Notes
- the dough collapsed when moving to pan, probably to much hydration together with to warm during resting
- itâs not the most beautiful bread ever, but itâs unbelieveable tasty, tart and malty
