This formula makes 4 loafs @ 640gr. Just cut the amount in 4or 2 if you want to make less.
Day 1 pm
Culture 100 gr or less
Water. 226gr
WW. 226gr
Ferment for 12 hours or till ready
Day2 AM
All starter
Water 460gr
Milk. 350gr
AP. 401gr
Spelt. 350gr
Rye. 353gr
Salt. 28gr
Total. 2494gr
Autolyze flour, water and all starter 30 min. I just place the salt on top without mixing.
Mix in mixer about 7 min, do 2to 3 SF @ 20 to 30 min.
Right now warm as it is bulk ferment about 2.5 hours.
Weigh out and put in bannetons for final fermentation. Also here I cannot give you exact times, all depends on your starter and the temp. In your kitchen.
Preheat to 500F, bake 10 min with steam @ 500, then40 min @450 F.
I will experiment with less starter so I will be able to put the dough in the fridge for 12 to 24 hours. I don’t have a controlled environment so I am at the " mercy of my SD" and it is really fast right now. Really cold water helps. In a few weeks it will be a total different story.
Happy baking and enjoy the wonderful taste of this bread.
Barbara