Vyborg Bread

Pour cold water into the mixer bowl, add the hop starter, honey, and vegetable oil, then mix for 2–3 minutes until frothy.

Add the whole-grain wheat and rye flour, mix until no dry flour remains, and let it rest for 45 minutes for autolysis.

Add the salt and knead the dough until you achieve a well-developed gluten network and a smooth texture.

Transfer the dough to a container and let it bulk ferment for 2 hours and 30 minutes at 24–25°C (75–77°F), performing three stretches and folds every 30 minutes.

Turn the dough out onto the work surface, preshape it into a round, let it relax for 15–20 minutes, final-shape it, and place it seam-side up into a flour-dusted banneton.

Cover the basket and place it in the refrigerator at 6°C (43°F) for 18 hours of cold fermentation.

Preheat the oven to 250°C (480°F), score the bread, and bake with steam for 15 minutes, then lower the temperature to 210°C (410°F) and bake for another 20–25 minutes.