September 17, 2018
White and rye sourdough
Ingredients
625gr traditional organic white
125gr dark rye
600gr water
15gr salt
150gr dark rye starter
Method
Mix the two flours with water less 50gr and the starter and let it rest 45 min.
Follow 2 hrs stretch and fold every 30 min.
At the end of the 2 hrs preshape and let it rest 30 mi.
Shape it put it in the basket and in the fridge for at least 12hrs.
Gorgeou
