John Myers
Ingredients for 1 servings:
- 240 g rye flour, type 997
- 240 g water
- 50 g starter
- 6 g yeast, fresh
- 1 kg wheat flour, type 1050
- 26 g salt
- 1 tbsp honey
- 20 g yeast, fresh
- 250 g buttermilk
- 250 g water, warm
Instructions
Working time approx. 20 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 20 minutes
The evening before baking, thoroughly mix the first four ingredients. Cover the bowl with foil and let it stand at room temperature overnight (reserving 50g of it the next morning). Add all the remaining ingredients to the pre-dough and knead everything for 10 minutes. Let the dough rest for 30 minutes, then knead thoroughly, then let it rest for another 30 minutes. Knead thoroughly again, then transfer it to 2 or 3 proving baskets and cover and let it rise for another 30 minutes. Preheat oven to 230°C (top/bottom heat). Turn the loaves out onto a baking sheet or baking stone, or cut them into slices. Then spray with water and bake for about 50 minutes.
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