Tourte de Seigle // Central Milling

Ingredients

• 80-85˚F
• Mix all the pre-ferment ingredients in a container that can hold at least 2 liters.
• rye flour
• salt
• spices
• pre-ferment
• 90% of the water
• all of the pre-ferment and 90% of the water to the flour mixture and mix until combined
• remaining water
• round bread form or proofing basket (aka banneton)
• linen cloth
• dough can still be very sticky
• rye
• two equal portions
• Organic Whole Dark Rye Flour