Here's the formula from "Bread" 3rd edition: "Workday" 100% Whole WheatHamelman's name for this formula comes from the fact that he designed it so that all the work can be done early in the morning or in the evening before or after real work.Friday morning I refreshed my 100% rye 100% hydration starter (from "The Rye Baker) and let it sit in the proofer at 70 F all dayFriday
100% Rye Tin Loaf
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Horizontal Cracks
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Lithuanian Christmas Bread—Kaledu Pyragas
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Slow-Baked Finnish Rye Jalkuunileipa (Finland)
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