Eib (Pain de campagne)

Ingredients

• 200g starter (hot)
• 300g water (90-95˚)
• 295g white flour
• 80g whole-wheat flour
• 25g whole or dark rye flour
• 11g salt

Notes

Ken calls this "Country Bread (Eib-style)". He includes a walnut variation.

Bake at 450 in closed dutch oven for 40 minutes, then 15 minutes with lid off at 400-425.