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A hearty, rustic sourdough loaf that incorporates a creamy rye grain porridge for extra flavor and texture. The rye porridge is cooked, cooled, and folded into a strong spelt‑and‑wheat bread dough, then bulk‑fermented with a series of folds, cold‑proofed overnight, and baked on a pre‑heated steel for a crisp crust and a fluffy, pillow‑like crumb.
