AMINÉ SOURDOUGH Measurements: 300g Canadian Bread Flour 50g Dark Rye 242ml water 70g Levain/Starter 7g Salt Design: - Activated Charcoal Powder (Black) - Food-grade colouring powders (Colours) Method: Mix all ingredients and rest 30 mins Stretch and fold and rest 1hr 1 coil fold and rest 45 mins Lamination and rest 45 mins 3 more coil folds at 40 min intervals Bulk proof for 6hrs at 28°C (time from adding Levain) Shape and place in banneton (no preshape) Cold retard for 14hrs Bake at 250°C in a