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Variation on the usual bake
1/3 whole rye
2/3 white unbleached all purpose
2% salt
70% hydration
50-55 minute bake at 430degF, then rest in oven for 4 hours with the door open
3lb flour weight, approx 1.5kg, plus 1kg water = ~2.5kg pre-bake weight. Approx 2kg post-bake weight.
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