Flavorful, complex Boule
324 g kefir whey
325 g all purpose flour
150 g whole wheat flour
25 g whole-grain rye
1/2 tsp Instant yeast
10 g sea salt
6:00 pm. mix all the ingredients by hand or in a mixer several hours to prove
10 PM, shaping into tight boule, place seam side up in well floured cloth lined basket. Refrigerate within larger plastic bag
Next morning
Preheat cast iron skillet and cast iron loaf pan (For steaming) in 475 oven
Turn over refrigerated boule, dust with more flour and score design
Carefully place scored Boule in hot skillet and add boiling water into cast iron loaf pan. Lower heat to 450°
after five minutes cover with pot cover.
bake 20 minutes
remove cover. Lower temperature to 425 and continue breaking 10 more minutes.
