Our country loaf takes 36 hours: a levain built overnight, a long cold ferment, and a bake in a stone deck oven at 480F.
The flour
We use a blend of high extraction wheat and 10 percent whole rye.
Our country loaf takes 36 hours: a levain built overnight, a long cold ferment, and a bake in a stone deck oven at 480F.
We use a blend of high extraction wheat and 10 percent whole rye.
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