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 Levain

35 gr Starter

140 gr di H20

140 gr Semola  di Grano Duro Rimacinata

Left at Room  temperature 22 ° for 10 H 

Final Dough

350 + 50  gr di H20

4 gr of Malt

560 gr di Semola di grano Duro Rimacinata

13 gr Salt

Method

Levain :

20 gr  Rye Starter

100 gr H20

100 gr flour ( 50% Wheat Flour tipo 2 + 50 % Whole Wheat flour )

Left at room temperature for 12 H  ( 23 ° )

Final Dough :

200 gr White Rye Flour

200 gr Wheta Flour tipo 2

500 gr Whole Wheat  flour

650 + 50 gr H20

18 gr Salt

5 gr Malt

Method

-         when levain is ready