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@Thick_Hollins
I've done some sourdough. I had a go a few years ago, but this is the first time I have got a good result. I used 10/3/3 ratio white/rye/brown flour. I think 65% hydration - I found it OK to handle.
I felt like I didn't pre-shape the long one properly, and that probably caused the splitting at the side.
Next time I think I'll use white flour, but keep the recipe the same otherwise.
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