Rye and White bread

There is nothing like to have a relaxed breakfast during the weekend with a warm freshly baked bread. 

I'm back to baking bread for the weekend, and trying different proportions of flours in order to have a tasty, but light bread.

400 grams organic white bread flour

60 grams of rye wheat berries freshly milled

320 grams of water

12 grams of salt

150 grams of sourdough 100 % hydration

Mix water and sourdough, then add both flours and salt. Let it rise at room temperature for 6 hours, turning the dough in the four sides every 1 hour. Let it ferment at cold temperature in the fridge for 48 hours. While the dough is in the fridge, I do coil folds to the dough. I make 3 coil folds the first day, and 3 cold folds the second day. Take it out of the fridge, and make a ball. Let it rest for 15 minutes. On a clean surface with dusted flour, shape ball, and place it on a dusted batard. Preheat the oven at 470 F.  Place the bread on a piece of parchment paper, and inside an iron cast pot. Dust it with flour, and make some cuts.. Let it bake for 40 minutes, and 10 minutes without a lid. If you want to check the bread is fully cooked, then you can use a thermometer. The temperature has to be over 205F. ENJOY!