November is the anniversary month for my sourdough starter and my wood fired oven. They both turn three years old this month. To celebrate I decided to bake one new recipe each week.
For week one I decided to make a mixture of bread, rye, and whole wheat flour, and combine it with a splash of oat flour. I gave it an overnight ferment and a 40 minute trip in the WFO at 480 F. Crust came out nice and dark and the crumb was moist and open.