Park's blog

Pretty much the same recipe as my first bake, except for rye instead of whole wheat and no honey. 

I'm never trusting non nonstick pans again, but it tastes great. 

Levain

40g starter

40g AP flour

40g bread flour 

80g water

Dough

350g bread flour

122g AP flour 

340g water

9g salt

184g levain

25g honey

Method

Mix levain and set in warm place for 6 hours

Mix flour and water 2 hours before levain is done

Mix everything 

Slap and fold (I gave up half way through so the gluten wasn't well developed) 

Set in oiled bowl and rest 30 min, then stretch and fold 

Repeat 30 min rest then stretch and fold, 3 more times