I used less levain: 30g starter, 317g bread flour, 87g rye flour, 315g water, 9g salt. 77% hydration. Only did 3 s&f, could have done more because structure is lacking slightly i think. Set in the cold room overnight for about 12 hours since first mixing in salt. It had just barely grown by 1/3 so I set it outside in the sun for about 1.5 hours. Until it was closer to 1/2. Shaped in little flour, let rest a bit then plopped in banneton on counter. Proof about 2h. Baked in dutch. Still gummy inside but delicious and nice crumb. User error
Turned out a delicious disaster. This recipe clearly is for a bigger pan than I have. I made it with only 3 bricks of cream cheese and increased the sour cream to 1 cup but should’ve done 2 blocks of cream cheese and kept the 1/2 cup of sour cream. Dang good though, would do again. Also don’t really need as much crust for the smaller pan
