70% hydration

Ingredients

305g water
370g strong white flour
20g organic cocoa powder
38g spelt
19g rye
50g starter/levain
9g salt

Method

Place flour and water in mixer mix on 2 till incorporated leave for 20 min
Mix in starter and mix for 12 min on speed 4 leave for 20 min
Add salt and mix on medium for 12 min on number 4

Bulk ferment coil fold Every 1 hr bulk ferment at 27deg C
- [ ] 1
- [ ] 2
- [ ] 3
- [ ] Leave the dough to proof for 4 hours

- [ ] Shape & place in the proofing basket

- [ ] Proof 2-3 deg for 12-14 hours

Preheat oven 250 deg C for 1hr
Bake with lid on at 250Deg C for 15 min then 230deg c for 25 min
Remove lid and bake for 20 min

Cool 4 hours