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Fraenkisches Bauernbrot - Farmer's Barley Rye From Franconia

July 10, 2010 - 2:46pm -- hanseata
Forums: 


SOAKER:


200 g rye flour


134 g barley flour (or meal)


   6 g salt


250 g water


 


STARTER:


  93 g whole wheat mother starter (75% hydration, as in "Whole Grain Breads")


215 g whole wheat flour


 66 g barley flour (or meal)


206 g water, room temperature or lukewarm (depending on outside temperature)


 


FINAL DOUGH:

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