3 months in

Makes 2 loaves

(100%) 1000 g total flour

(9%) 90g Bob's Red Mill organic rye flour

(91%) 910g KA Bread Flour

(20%) 200g Ripe Sourdough Starter

(72%) 720g filtered water

(2%) 20g Salt

Heat water to around 110 degrees, mix all ingredients less salt for 5 minutes by hand, add salt and continue to mix for another 5-10 minutes. Cover bowl with plate while resting at in proofer at 80. Stretch and fold at 30 minutes, after 30 more minutes coil fold, 3rd/final coil fold after another 30 minutes. After 3 hours and 15 minutes from mixing, dump dough onto work station and pre-shape. Bench rest for 20 minutes, flour top and final shaping. Put into banneton and cold proof for around 18 hours. Open bake with steam tray for 20 minutes at 450F, remove steam tray and baked until it hit 205F which took around another 16 minutes.