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Ingredients
  • 400 grams unbleached all-purpose or bread flour
  • 260 grams levain (see Building a Levain)
  • 60 grams whole wheat flour
  • 30 grams whole rye flour
  • 13 grams salt
  • 292 grams water (room temp)
  • ⅛ teaspoon instant yeast (also called bread machine, fast-acting, or Rapid-Rise yeast)
Steps
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