![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjal8dzVgfHjIMhw7nYXF8snxNt-vpFJ4R3P3j1NAs7R_mMUkzZTo1GZ45BZ6hAS1Ynh6EELuz9-njs7kd3DFOFj-7XYlID4gIu3EAk9Wo-zz7_NVdWpMeEune7QzffWRO3VZdRBmnPMwc/s1600/Paine-taraneasca.jpg)
Ingredients:
- 900g bread flour
- 100g rye flour
- 680g water (at 20ºC)
- 200g sourdough (100% hydrated)
- 4g fresh yeast
- 20g salt
Directions:
- Mix all ingredients in a standing robot, 4 minutes on a low speed and 15 minutes on a higher speed.
- Bulk fermentation 2h at room temperature.
- Preshape 2 round loaves and let the dough relax for 10 minutes.
- Shape as boules.
- Final fermentation in lightly floured bannetons 1h30 at 24ºC.
- Bake for 45 minutes with steam in the first 15 minutes.
This recipe was inspired from Le Larousse du pain - Eric Kayser, page 84.
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