Gérard Rubaud | The Fresh Loaf


AP has 50%  Central Milling’s 110 substituted. Starter from P.Reinhardt’s 100%rye starter.

Recipe/formula/procedure mostly dmsnyder –http://www.thefreshloaf.com//node/15995/g%C3%A9rard-rubaud-pain-au-levain-second-bake except after two foldings, was refrigerated overnight, and boules instead.



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