65% stoneground wheat 35% medium rye
Our favorite bread. 65% stoneground wheat flour T80 (Moulin de Colagne, France) + 35% medium rye flour (Adler, Germany). About 80% water, 20% sourdough and 0,3% instant yeast. About 3 hours of bulk fermentation with some stretchs and folds in between, and about 1 hour of final proof.