This is based originally on a Buttermilk Rye that David Snyder posted. He got it from a baker on the net. I’ve changed a number of things but want to give credit for the idea .
This is another mostly hands off formula. The incredible outcome belies the easy process. This once again proves time and fermentation are your friends .
2150g dough 2 boules 450 /20 min covered graniteware
400/30 min uncovered
levain: 110g freshly ground rye sourced Breadtopia
110g active YW
60g stored Rye SD starter mixed all and left for 4 hrs was tripled. Left on counter til morning.
400g fresh milled Spelt- Breadtopia
300g fresh milled Sonora - Barton Springs
300g Arrowhead Mills bread flour (+ 50 g extra if dough doesn’t form perfect non sticky ball in KA mixer)
280g levain mixed into 740g buttermilk, 22 g salt ,60g EVOO and 60 g date syrup can substitute honey but crust/ crumb color will be lighter
mix on 1 till thoroughly wet. Let rest 1 hr. Mix on 2 four minutes. Should clean bowl completely dust in extra 50g +/- to make this happen. Shape in ball into oiled large bucket. 30 min then one s&f. 30 min another s&f. Let rise til 30%. Shape and into floured banneton rise approx 4 hrs in fridge. Can continue retard overnight or bake . I usually retard overnight but the dough was huge so I decided to try something new to me. Beautiful flavor crust and fine crumb much like the Pullman crumb. So much flavor.