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7/1/24
German rye 90% rye and 90% hydration
https://www.theperfectloaf.com/sourdough-90-rye-bread-recipe/
Prepare the levain 7:15pm
215 g rye (Winco dark)
215 g water
41 g starter
5:05am added
215 g rye
215 g 92 degree water
48 g bread flour
1 1/4 t salt
20 min bulk raise
into round banneton for 1 hour
bake 450 for 20 mins covered
bake 25 mins uncovered at 405
http://dennis.homelinuxserver.org/food/bread/IMG_20240702_072150.jpg
