20% hazelnut flour/20% rye (all prefermented)/60% bread flour, hydrated (principally) with do-it-yourself hazelnut milk, frivolously sweetened with grated white candy potato.

Because of the customary snafus, I over-fermented the rye levain (12 hours at a 20% inoculation), then fermented the ultimate dough in an unlucky partition of three hours on the counter, 18 hours within the fridge, & then 2 extra hours on the counter.

It is actually tasty — with an awesome spicy/candy aroma and a splendidly crispy crust. I wish to determine learn how to get an airier crumb.

Loosely tailored (greatest adjustments: jettisoning the milk, butter & sugar) from https://chefiso.com/p/bien-cuit-hazelnut-bread-recipe/

Rob