Ingredients
Autolyse
- 235g bread flour
- 165g wheat flour
- 100g rye flour
- 440g water
Other Ingredients
- 0.4g instant dry yeast
- 11g fine sea salt
- 2g dill weed
- 5g ground coriander
- 7g caraway seeds
- 12g garlic powder
Instructions
- After autolyse, mix in remaining ingredients using the pincer method
- Fold 2–3 times in first hour dough is mixed
- Let sit 12–14 hours at room temperature before shaping
- Let proof up to 1h 15m in a banneton
- Preheat Dutch oven in oven
- Bake for 30 min. at 475º with lid on
- Remove lid and bake another 20 min.
Cooking Method