1. Mix all ingredients 2. Stretch and fold x2 for the first 1 hour, 30 mins interval 3. Coil fold every 30 mins for the remaining bulk fermentation time (total 4 1/2 hrs) 4. Shape and cold proof at 4C in the fridge for at least 8 hrs 5. Bake at 240C in the oven, adding steam, for 20 mins 6. Open up the oven after 20 mins to release some steam and bake for another 25 mins
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Recipe: 335g bread flour, 15g whole wheat flour, 25g rye flour, 7g sea salt, 265g water
Method:
1. Mix all ingredients
2. Stretch and fold x2 for the first 1 hour, 30 mins interval
3. Coil fold every 30 mins for the remaining bulk fermentation time (total 4 1/2 hrs)
4. Shape and cold proof at 4C in the fridge for at least 8 hrs
5. Bake at 240C in the oven, adding steam, for 20 mins
6. Open up the oven after 20 mins to release some steam and bake for another 25 mins