This is my go-to bread. It has a more complex taste and a slightly darker appearance.
The recipe process is the same as the Pain de Campagne.
Rise 5 hours Proof time 12 to 14 hours
Sample schedule:
8:00 am Feed yeast 2:30 pm Autolyze 3:00 pm Make the final dough 8:00 pm Shape into loaves
12-14 hour proof in fridge 8:00 am Preheat Oven 9:00 am Bake (30 + 15)
Ingredients:
White flour 540 g Whole wheat flour 160 g
Dark Rye flour 100 g Water at 90° to 95° F 620 g Salt 21 g Instant Yeast 2 g Levain 360 g
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