Sourdough Bread (w / Rye)

Add all ingredients into a bowl with exception of the salt and mix

Let stand for 45 min to 1 hour at 78 degrees. Mix the dough and add in the salt. Mix for about 5 more minutes and let sit for 45 minutes

We are going to do this 4 times. Stretch and fold and let it sit for 45 minutes between each fold. On the last one let stand for about 2 hours.

Put some flour on a cutting board and put the dough on the board. Split it in half and put each (2) into a proofing container with some rice flour on the base of the bowl so it does not stick. You can let it sit in fridge for a few days if need be or bake it at this time.

When it is time to bake, turn the oven to 480 degrees with the pot inside to warm it up Put parchment paper as a liner in the pot, cover and bake for 22 minutes Take the lid off after 22 minutes turn the temperature down to 400 degrees and back for another 15 minutes. Take the bread out of the oven and let it cool down before enjoying.

Options - 100% flour blend - Add 650g cold water into a bowl - Add 200g of the Starter and mix - Add 450g WholeWheat Flour and 450g white bread flour and mix - 50/50 blend - Add 650g cold water into a bowl - Add 200g of the Starter and mix - Add 450g WholeWheat Flour and 450g white bread flour and mix - 60/25/15 (Flour, Einkorn, Rye) - Add 620g cold water into a bowl (additional you can add 20-30 more) - Add 200g of the Starter and mix - Add flour blend (540g white, 225g einkorn, 135g ry - 80/20 (white/rye) Flour * 720 g white flour * 180 g rye flour * Total: 900 g Water * Start with 680 g