The water to flour ratio was 3/2, all of the formula's yeast(fresh cake) was added at this stage, temp. 26C, rest time 1 hour.
In the next stage the salt (2.4 percent of flour), white flour, dinkel flour with cracked corn and light rye flour were used. The dough was machine mixed in a slow gear for about 20 min.
I was after some killer crust action here, so i went very slack on the dough. 60% of the flour was white, that also helps in the crust dept.
The final dough temp. was 26C, rest time a short 30 min.
The bread was peeled directly onto stone in an old electric pizza oven, with a closed oven damper, 200ml. of water was tossed on the oven walls for a blast of steam and the door held tightly shut to hold it in. After 5 min., the damper was opened. baking time 55 min.