Weigh out all ingredients, place in a spiral mixer. With the exception of the Sproutgrain Rye (which is added at the end of mixing. Mix on 1st speed for 8 mins, 2 mins 2nd speed
Dough temperature
25°C
Bulk fermentation
2 hours 30 mins
Scale and make up
Divide into pieces of 1500 and round up
Intermediate proof
20 mins
Final make up
Generously flour the bench with wholemeal rye flour, and dust some on top of the dough ball, place it on the rye flour and dust some on top of the dough with he tip o the rolling pin make a hole in the centre. Gently enlarge the whole to 10cm max.
Dust some rye flour on a couche previously layered on a baking tray. Place the crown as it was on the bench on the couche and dust with more rye flour. Close the cloth tightly and wrap in a plastic sheet and place the tray in an overnight proofing chamber at 4°C overnight.
Final fermentation
15 mins at 10°C and 85% humidity.
Baking
For a more rustic look cut a square before baking. Bake for 35 mins in a deck oven at 230°C, for the last 25 mins open damper.
The rustic crown contains 60% strong white flour; stoneground 20% wholemeal wheat and 20% spelt flours. The dough is leavened with Leaven up’ and Sapore Oracolo overnight, the Sproutgrain Rye inclusions compliment the nutty notes from the flour.
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