After being furloughed for 3 months I am finally getting the hang of this.
300g strong, 100g of rye and 81% hydration, 2% salt to make both loaves. Cooked in a pot for 35mins.
I gave up mixing it by hand, it took for ever and the results were always disappointing for me.
so this is all mixed in a machine once in the morning, bulk formented during the day. The time it takes to prove depends on the weather outside, then left in the very cold part of the fridge over night and cooked this morning.