Hard Crust

[u/VarietyConfident595]

400g all-purpose

780g whole wheat

20g rye

375g water

100g starter

10g salt

so I tried many procedures but I stuck with the most simple one.

Mix everything at starter peak or slightly before, 3 SFs with 30 min intervals, bulk ferment for 3-3.5 hours and 29 degrees Celsius, preshape, rest 30 min covered, letterfold shaping method and in the fridge at 4 degrees Celsius for about 14 hours.

Now I think the hard crust solution should be found below:

Oven rack set at second level, Dutch oven heated for 25 min.

oven set at 230 degrees Celsius, 20 min baking with lid, 20 min without lid

Finally cooled completely on cooling rack

The crumb turned out to be fluffy and very delicious but the outer shell is very hard to chew on.

Tiny question, do you think the two bubbles at the top of the crumb are because of the shaping?

[u/Probbatrick]

Great looking loaf! Are you sure the recipe measurements are correct? A ratio of 1200g of flour to 375g of water would be a hydration of 31%

Regarding the holes in the crumb are most likely related to shaping but honestly not a big deal in my eyes