Gérard Rubaud
AP has 50% Central Milling's 110 substituted. Starter from P.Reinhardt's 100%rye starter.
Recipe/formula/procedure mostly dmsnyder -http://www.thefreshloaf.com//node/15995/g%C3%A9rard-rubaud-pain-au-levain-second-bake except after two foldings, was refrigerated overnight, and boules instead.
