From Daniel Olivella’s “Catalan Food”
360g bread flour (2 2/3 cups)
1 teaspoon yeast
360 grams water (1 1/2 cups)
2 teaspoons Kosher salt
50 Grams Rye Flour
Mix flour, yeast, water and salt in dough bin and leave overnight
Empty into stand mixer and add rye flour. Beat with dough hook about 10 mins.
Shape and proof at least 1 hour
Heat dutch oven to 500F. Bake at 425 for 30 with lid then 30 without lid.
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