Yesterday I mixed:
-250 gr. wheat strarter 100% hydration
-100 gr. water
-200 gr. rye flour
-1 heaping tsp salt
-1 egg (10 gr)
The dough was very sticky. I mixed it for a few minutes with my hands, it was hard to knead. I then covered it with a plastic bag and put it in the fridge. It was 17:00.
Today at 09:00 I took it out. It looked like it hadn't risen, so I let it sit on the table at room temperature.
At 13:00 I checked it, and it was all spongy inside when cut with a knife. So I carefully transfered it into a dish lined with lightly oiled baking paper, smoothed the top with water and sprinkled it with rye flour.
I let it rest in a cold oven.
At 13:40 I turned the oven on (with the dough inside) to 200c, with the blower and a pan of water.
14:25 It began to smell good so I took it out. It was all brown on top, but I thought it wasn't cooked inside because a knife didn't come out clean when inserted. So I returned it to the oven, but this time not in the dish.
At 14:40 I took it out and it was done.
Although the air bubbles were smal, the texture was nice and springy. It tasted wholesome.