Rye Starter bread

I have changed 50g of my 100% hydration Starter to a 100% hydration Rye Starter and us it for baking now.

I am over the Moon with the results and the taste.

Right now my hands are better so I can do french kneading * over the moon with that too *

Here is the crumb shot.

The formula for this bread is simple and yet so tasty.

Leaven

1tbsp 100% hydration Rye Starter

45g bread flour

  5g whole wheat flour

50g water

Dough

All of the Leaven

450g bread flour

  50g whole wheat flour

350g water

  10g Salt

Mix Leaven and all but the Salt together.

Autolyse for 1 hour.

Add the Salt and french knead for 10 minutes.

Form a boule and put it in an oiled bowl and let it bulk ferment for 12-15 hours at room temperature.

Pre shape a boule and bench rest for 5 minutes.

Shape a boule and make sure the skin is nice and taught.

Add the boule in to a floured banneton and let it proof for 2 hours and 15 minutes.

Preheat Oven with a dutch oven in it.

Turn out your dough baking paper and score the dough.

Add it WITH the baking paper in to the dutch oven.

Bake a 250 C for 30 minutes with the Lid on.

Turn down the heat to 200 C, take the lid of the dutch oven and bake for a further 20 minutes.

Let it cool for AT LEAST 2 hours before cutting.

Have fun baking:)