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Chef Selection

Credit to @delicious_chef_homemades Sourdough bread

Credit to @delicious_chef_homemades Sourdough bread

10% rye
10% whole wheat
80% bread flour
2% salt
20% sourdough starter 100% hydration
78% hydration

Method: 1 hour Autolysis
Bench stretch & fold 2 times
4 coil fold
5 hours bulk
18 hours cold fermentation

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