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Ingredients Leaven: 200 ml water, 2 tablespoons sourdough, 200 g rye flour type 720. Dough proper: leaven, 170 g rye flour type 720, 380 g wheat flour type 650, 380 ml water, 2 teaspoons salt, flat teaspoon dry yeast. Music: jazzyfrenchy -Bensound.com ukulele -Bensound.com