10:20 am – Weighed all ingredients.
10:35 am – Mixed the yeast and 135g of lukewarm water and let it foam for 10 minutes. While the yeast was being activated, mixed the flour and salt and sifted. Then mixed the rye and whole-wheat flour and created a well in the middle.
10:45 am – The yeast mix looked frothy and beautiful. Stirred the mix and poured it into the well. With a wooden spoon helped mix the flour and yeast mixture. Added the remaining water and mixed until got a sticky dough. Let it rest for 30 minutes.
11:20 am – Turned the dough into a lightly floured surface and kneaded it for about 15 minutes.
11:35 am – Put the dough in a lightly oiled bowl and let it rise for 3 hours.
02:40 pm – Turned the dough onto a lightly floured surface and Fold the dough to the center and giving it a 1/4 turn. I shaped the dough into a boule. Put it in a banneton (proofing basket) lined with a floured kitchen towel and let it proof for another 1 to 1.5 hours.
03:45 pm – Pre-heated the oven to 250oC with a baking stone in it. The dough seemed quite puffy (marshmallow-y) and the thermometer was reading 28oC.
4:15 pm – Turn the dough onto the floured baking stone. Cut 2 slashed on top of the dough with a razor blade, marking a big X. Lightly glazed it with olive oil, placed the dough in the oven and baked it for 43 minutes.
5:03 pm – Tapped on the bottom and it made a hollow sound. Put on a wire rack and let it rest for 30 minutes before cutting.