Today’s bake: A Tartine-style sourdough with a deep, bold crust. 🥖🔥
​The breakdown:
​Levain: 100% Rye
​Flour: 70% Manitoba 0 for strength + 30% local T1100 (Type 1100)
​Hydration: 75%
#Baking #ArtisanBread #TartineStyle #Breadsky
#Sourdough