Rye Sourdough 70% hydration
https://www.theperfectloaf.com/best-sourdough-recipe/Tip: scan to open on your phone
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Notes: When starter in fridge or not fed in a while, feed only 15g of starter with 1:10:10, yielding levain for double this recipe and still 15g of ripe starter left for next day.
Testing this out
Night before: feed levain 1:5:5.
(Always fresh)
Next morning: Autoalyase, mix ripe levain (17%), salt (1.9%) and the rest of the water. Partially knead.
Bulk ferment for 4 hours (25c) with a few folds (3-6) in the first 2 hours.
Preshape and cold proof for 14 hours or 2 hours 25c
Bake at 200c, dutch oven for 30min with lid, 30-40minutes without lid.