Ingredients
| Amount | Ingredient |
|---|---|
| 150g | rye meal flour |
| 150g | little spelt flour |
| 75g | rye meal sourdough starter |
| 80% / 240ml | hydration / water (sour dough starter mixed into) |
| 5g | salt |
Schedule
| Time | What |
|---|---|
| 30min | Mixed, rested and lightly kneaded |
| 7h | Resting at room temp. |
| 18h | Resting in fridge |
| 1h | Re-warming at room temp. |
| 45min | Backed in cake form with lid at 200° C |
| 45-60min | (Canât remember exactly how much) Continued baking without lid at 200° C |