The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Feed aggregator

A Coast-to-Coast South Tyrolean (Merano) Rye/Meraner Striezl

The Rye Baker - August 26, 2017 - 8:56am

Rye %: 61% Stages: 2-stage rye sponge, Wheat sponge, Soaker, Final dough Leaven: Rye sour culture Start to Finish: 26-30 hours Hands-on Time: 45-60 minutes Yield: Two 28 oz/800 g loaves If there’s a rye bread equivalent of the Perfect Storm – that is, when all the ideal conditions come together at the same time […]

The post A Coast-to-Coast South Tyrolean (Merano) Rye/Meraner Striezl appeared first on THE RYE BAKER.

Categories: Blogs, The Bread Feed

Pages

Subscribe to The Fresh Loaf aggregator