August 17, 2013 - 9:24am
Ken Forkish style bread
500 gr bread flour, 5 gr rye flour, 360 ml water, 9 gr salt and 1,8 gr instant yeast. 4-5 hours bulk fermentation. Shape a ball. Let it rest 1 hour and bake it into the dutch oven, about 45 minutes at 245C, 25 minutes with the lid on and 20 minutes with the lid off.
Abel Sierra.
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