Rye Sourdough - Pain à la coupe

Working Method

Mixing Time	9 minutes slow, then 3 minutes fast. Keep 12% of water back and add in the last 4 minutes of the mixing time.
Dough Temperature	26-27°C
Bulk Fermentation	45 minutes
Scale	1850g
Intermediate Proof	10 minutes
Make-Up	Round cobs
Final Fermentation	60-90 minutes at 31°C, 83% R.H. or overnight at 4°C
Decoration before baking	Dust with flour and cut in diamond.
Baking Time	Oven temperature 230°C decreasing to 210°C, 2 lots of 3 second steam. Bake for 45 minutes.