August 3, 2014 - 9:06pm
New saying hello from Tokyo
Just saying hello and show a white rye sourdough fresh out of the oven.
100 grams starter
400 grams very strong white flour 14%, 0.5 ash
100 grams rye flour
375 grams filtered water
10 grams sea salt
very gentle s&f every 30min x 8
bulk at room temp 3-5 hours
shape proof over night in the fridge 12-18 hours
bake preheated dutch oven 250c covered in a convection oven 20 min 230c 40-50 uncovered