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Today's sourdough! 800g organic flour (10% rye), 10g salt, 500g water, 300g levain.

Started yesterday with a 1 hour autolyse, added the levain and kneaded in. Four folds, 30 minutes apart. Shape and ferment for another 3 hours, shape again and 14 hours overnight in the fridge in bannetons. Dutch oven and ice cubes at 450F for 30 minutes, then 30 minutes with the lid off.

Pretty chuffed at the results.

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