Two Castle Rye {A Bread with Legend}

subheading: SOURDOUGH 100% HYDRATION:

6.34 oz (180 g) 100% hydration starter refreshed with 75% Shipton Mill rye flour and 25% Shipton Mill wheat flour

Here you can read how to make water yeast fruits or here how to make common sourdough (By the moment, both are only available in Spanish)

subheading: FOR THE DOUGH:

7.23 oz (205 g) bread flour

7.23 oz (205 g) wheat flour

3.52 oz (100 g) rye flour

0.5 oz (14 g) honey

10.6 oz oz (300 g) water

0.38 oz (10,8 g) sea salt

1.75 oz (50 g) pumpkin seeds for cover

1.75 oz (50 g) oat flakes for cover

subheading: INGREDIENTS BAKER´S % SOURDOUGH REST TOTAL:

Wheat Shipton Mill 3,75% 22,5 g 22,5 g

Bread flour 34,12% 205 g 205 g

Rye flour Shipton Mill 28% 67,5 g 100 g 167,5 g

Wheat flour 34,12% 205 g 205 g

Honey 2,3% 14 g 14 g

Water 65% 90 g 300 g 390 g

Salt 1,8% 10,8 g 10,8 g

Directions at bake-street.com

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