Adrian's rustic whole rye bread with some spelt
I just got a new baking stone.
Putting the dough with the folded side down in the banneton and with late but vigorous steaming gives a nice rustic optic:
It is whole rye + 13% whole spelt with 78% hydration.
1370g dough weight; 1163g (2.6 pounds) bread weight.
I built the leaven in 2 steps (very low hydration and cold overnight; very high hydration and warm in the morning); no yeast added. Is anyone interested in the recipe?
Greetings from Austria