| Grams | Percentage (%) | |
|---|---|---|
| Ingredients | ||
| Flour | 1000 | 100 |
| Water | 600 | 60 |
| Softgrain Sprouted Rye CL | 250 | 25 |
| O-tentic Durum | 40 | 4 |
| Salt | 20 | 2 |
| Ingredients total | 1910 | |
| Grams | Percentage (%) | |
|---|---|---|
| Ingredients | ||
| Flour | 1000 | 100 |
| Water | 600 | 60 |
| Softgrain Sprouted Rye CL | 250 | 25 |
| O-tentic Durum | 40 | 4 |
| Salt | 20 | 2 |
| Ingredients total | 1910 | |
To obtain an open structure, don't shape them up too tight. Open the oven damper 5 minutes before the end of the baking time.
Complexity level:
