this post was submitted on 31 Dec 2023
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Lemmy Bread
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Recipe is 71% hydration, 25% inoculation, 3% salt.
80% stone ground organic white flour, 20% stone ground organic dark rye.
4 hour bulk ferment with 3 stretch/folds Retarded over night in the fridge.
Baked hot, in a Dutch oven (as I have no steam injection at home).
This loaf was a small one, 400g of flour total.