Ingredients:
1. Mix the following:
600 grams: 550 grams Wheat Flour(T65, T80, T110) 50 grams Rye flour
400 grams water
200 grams Levain (Sourdough starter)
2. after 40 minutes add 10 grams of salt. cover and rest for an hour
3. fold the dough 12 times and rest for an hour
4. fold the dough again. At this stage cover and place in the ref. overnight (I normally use 2 stainless steel lunch boxes ) and you can bake the following day or you can keep in the ref up to 2 days then bake. If you want to bake at this stage then
5. Bake: first 20 minutes at 230 degrees covered(no need to put a bowl of water in the oven) by covering with pyrex glass a steam will be created. then uncover and bake for ten to 15 minutes at 230 degrees.
previously baked:
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