Auvergne Dark Rye Bread
Auvergne Dark Rye Bread By Bread Festival Bakers, John Jacobson Ingredients Rye Starter - Medium Rye Flour 50g - Water 50g - Firm sourdough starter 45g Final
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Cooking tools:
- Dough whisk
- Proofing basket
- Dutch oven
- Kitchen scale
- Cooling rack
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Bread knife
Ingredients
- Medium Rye Flour 50g
- Water 50g
- Firm sourdough starter 45g
- Bread Flour 200g
- Medium Rye Flour 500g
- Water (appprox. 115F) 475g
- Sea Salt 17g
- Rye Starter 145g (freshened overnight or about 12 hours)
- Instand Yeast 2g
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