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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
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