#games
Ingredients: dough:, active starter, rye flour, water, dough:, sponges, rye flour, salt, water
Cooking method:
Dilute the active starter with water. Pour in the flour. Start a steam. Leave to ferment for 12 hours at room temperature under the film.
Pour water into the ripened dough. Mix well until smooth. Pour in the flour.
Knead the dough with a wooden spatula. Form a ball with wet hands and cover with cling film. Leave at room temperature for 2 hours. Transfer the dough to a greased baking dish. We compact, we level. Smooth the top with a damp hand or a silicone spatula.
Leave the dough to proof for about 1 hour. Bake at maximum temperature for one hour. Sprinkle the top of the dough with water before placing the mold in the oven. At the end of baking, without removing the bread from the oven, sprinkle the top with water. Take out of the mold. Cool on a wire rack. Then wrap in a towel. Bread after baking, ripens for another 10-12 hours. Bon Appetit!!!