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.
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