1. This recipe requires an overnight rest so my instructions are timed for an afternoon bake on Day 2.
2. Click on the video links in this post to see Ken Forkish demonstrate his technique for his breads.
3. For other combinations:
a. 264 grams spelt flour, 176 grams all-purpose flour, 340 grams water. Or,
b. 264 grams all-purpose flour, 110 grams whole wheat flour, 66 grams rye flour, 342 grams water
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