This recipe was found on the web at rec.food.sourdough, contributed by: Kenneth; it is below. Here I’ve made my first recalculation of that recipe to “standard” units.
Day 1 ~2130hrs:
· 2-cups water
· 1-3/4 cups coarse whole wheat flour
· ¼-cup starter (4 Tbsp)
Mix well, and ferment at 70F until morning.
Day 2 ~0730hrs:
· ½-cup coarse rye flour
· 2-cups AP flour
· 1-¼ cups whole spelt flour
· 1 (1.5?)-Tbsp salt
Mix, knead, and refrigerate for 24 hours
Day 3:
· Form boule
· Ferment at 70F for 5 hours
Preheat oven to 490F. Bake for 35 min. with steam the first 15 min.
Day 1, 2130:
474g Water, 120g starter, 236g coarse whole wheat, ferment at 69F.
16 oz 4oz 8oz <-by weight
16oz ¼-cup 1-3/4 cup <-by volume
Day 2, 0730:
add 65g coarse rye, 254g KA AP flour, 170g whole spelt flour, 20g salt.
2.5oz 9oz 6oz .7oz <-by weight
½-cup 2-cups 1-1/4 cups 1-Tbsp <-by volume
Knead fully, then refrigerate 24 hours.
Day 3:
Form boule, ferment at 69F for 5 hours.
Slash, then bake at 490F for 35 minutes, the first 15 minutes with steam...
From a recipe by “Kenneth” off of r.f.sd
Some general measurement tips and info...