Pain Cordon de Bourgogne Bread Recipe

Ingredients

• To Make The Flour Mix:
• 300 grams (2 1/8 cups) bread flour
• 125 grams (7/8 cup) sifted whole wheat flour
• 75 grams (1/2 cup + 2 tbsps) rye flour
• To Make The Poolish:
• 150 grams (1/2 cup) active wheat starter (100% hydration)
• 100 grams (3/4 cup) flour mix
• 90 grams 1/3 cup + 2 tbsp) lukewarm water
• 20 grams (3 tbsp) buttermilk or milk kefir whey
• 4 grams fresh yeast or 1.5 grams dry active yeast (optional)
• To Make The Dough:
• All of the Poolish
• 400 grams (all that remains) flour mix
• 40 grams (6 tbsps) buttermilk
• 170 grams (3/4 cup) water
• 12.8 grams (1 tbsp) salt