My third loaf gifted to my mother ( hence the crumbs picture is not as nice😅)
75% hydration, 48h+ fermentation, rye + wheat manitoba flour
100g starter mixed with 350g water
400g manitoba wheat flour , 60g rye flour, 10g salt
4 sets of stretch and folds
room temperature fermentation 5h
fridge fermentation 48h
baked for 20min in a dutch oven at 260 celsius
20min at 230 celsius without a lid
quite satisfied with this one
by SubjectConcern5517