Московский хлеб

Заварной ржаной хлеб. 100% ржаной обойной муки. ГОСТ. for english speakers Moscow bread (Recipe for 1100g flour, 2 baking pans 1300 ml each one) Sourdough 1 starter (humidity 150%) 10,3 (add 25% water to the starter with humidity 100% in order to get starter 150%) whole-grain rye flour 37,1 water 35,0 total 82,4 humidity 100% time 10h T. 26-27°C