Ingredients
For the levain
150 g active starter
150 g tepid water
150 g rye flour
For the dough
455 g tepid water
320 g levain
600 g unbleached flour
180 g whole wheat flour
16 g sea salt
Makes two loaves, roughly 28 slices
For the levain
150 g active starter
150 g tepid water
150 g rye flour
For the dough
455 g tepid water
320 g levain
600 g unbleached flour
180 g whole wheat flour
16 g sea salt
Makes two loaves, roughly 28 slices