Original Recipes:

• King Arthur Flour

Ingredients:

• 85 grams rye flour
• 85 grams AP flour
• 170 ml water
• 100 grams sour dough starter
• 340 ml water
• 362 grams ap flour
• 2.5 tsp salt
• 51 grams (55 ml) olivr oil
• 241 grams ap flour

Steps:

1. Combine 85 grams rye flour, 85 grams AP flour, 170 ml water, and 100 grams sour dough starter in a bowl.
2. Let sit 3-5 hours till bubbly / boozy
3. Save 100 grams of fed sourdough for next time.
4. Add 340 ml water and 362 grams ap flour to remaining sour dough
5. beat vigurously for 1 minute.
6. Let rest covered for 4 hours
7. Refrigerate overnight about (12 hours)
8. Add the remaning 241 grams of flour olive oil and 2.5 tsp salt
9. knead / shape to form a smooth dough.
10. Allow the dough to rise until light and airy, turning about once an hour. Probably up to 5 hours
11. Gently shape the dough and add it to parchment lined loaf pan.
12. Cover with towel, and let rise until very puffy / doubled.
13. Preheat oven to 425
14. Put loaf in oven bake until internal temp of 190 ~35 minutes