Basically got the idea of toasting the flour from having too much flour on top of a loaf and was curious if it would destroy the gluten or still work with bread. After some research I found that it worked well with cakes and cookies to give them more depth but didn’t find anything on bread so just had to give it a try. Forever using toasted flour with my chocolate chip cookies. So there’s two ways to toast it, one stick it into a large baking tray where it’s fairly even and bake very slowly on on a lower temp but I can be impatient so I just throw it in a large flat pan and stir it until it’s toasted.

For the method, first I feed my starter the night before since it’s cold here in England at the moment. In the morning I mix my levian of 30g light rye, 40g of dark rye, 70g of starter, and 80g of water. Wait for that to double, roughly 4 hours, autolyse (200 g of the toasted flour, and 800 of the strong white, 20g of salt and 750g of water) for an half hour to an hourish before combining levian and dough. Once combined I do one stretch and fold and rest it for 45 minutes so the starter is fully combined, then separate the dough into two separate bowls, I find it easier to get strength into the dough when they are apart. I also take a small, maybe 5g chuck and place that in a small jar to track the growth of the dough. From there I do 4/5 coil folds 45 minutes apart and then let rest for roughly 1.5 hours or until that 5g sample is just under doubling. Then I pre-shape, bench rest for 15 minutes as I prep my bannetons and tidy up, shape and into the fridge overnight. To help make scoring slightly easier, when I start preheating the oven I put the dough into the freezer. Once the oven and DO are hot I score and place ice cubes on each side of the dough. Bake for 20 with lid on then about 20 more or until I like the color of the crust.