All Purpose-Whole Wheat-Rye

  • Feed starter 6-7 hours before you plan to start folding
  • Starter may need 4-6 hours to peak (ours peaks around 5.5 hours)
  • 75% all purpose, 20% wheat, 5% rye
  • Autolyse 30 minutes
  • Fold x 3-4 hours (this one required 4 hours)
  • Bench rest x 30 minutes
  • Refrigerate x 8 hours
  • Prep for baking: place cast iron dutch oven with lid in oven, take out cooling rack, spray bottle with water
  • Perform poke test
  • Once bread is ready to be baked, pre-heat oven to 500 degrees F
  • Once up to temp, let the temperature even out for about 20 minutes
  • Score bread and place in cast iron skillet, spray liberally and return lid to dutch oven and change time temperature to 450 degrees F x 20 minutes
  • Remove lid and bake for another 20-25 minutes depending on how dark you want your crust
  • Turn off oven, crack door open and let rest x 20 minutes before removing from dutch oven and placing on cooling rack for up to 2+ hours


  • 70% all purpose, 25% wheat, 5% rye

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