60 g sourdough 100 g wheat flour 100 g water 8-12 hours of settling in a warm place, depending on the strength of the sourdough. Dough: All the dough 260 g 430 g water 470 g wheat flour 150 g rye flour-or white flour 15 g salt 20 g honey Proofing for 5-6 hours with 3-4 stretching and folding. Form and bake: 15 minutes 250 ° with steam and 35 minutes 200 °. Or under the lid with convection 50 minutes 200 ° and without the lid another 10 minutes 170 °.
