Because I had added porcini
powder to the broth at the
beginning, after cooking it with the thyme, crushed garlic, peppercorns and bay leaves... I strained it into a large bowl with a
fine sieve and then strained it back into the pot with a piece of cheesecloth in the sieve to remove the
powder and clarify the broth.
100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the
beginning, it is easy to add it more later if necessary) 9 g
fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa
powder but make sure you add some (appr.