(I understand these are slightly bien cuie, thats just how the owners prefer them :P)

95% Moul-Bie Campaillette T65 Flour

5% Wholemeal Rye

78% Water

2% Salt

0.8% Yeast

Autolyse 45min

Mix 8.5min slow/4min fast

(Add an extra 10% water as a Bassinage during fast mixing)

Bulk proof 16hr at 4c overnight

Divide into 380g parcels and let rest 45min

Shape apprêt à cuire onto couches and let proof for 1-1.5 hours at room temp

230c for 21 minutes