Mr. Hamelman's 80% Sourdough Rye with a Rye-Flour Soaker
This bread I tasted for the first time last August (swoon).
After baking this bread in September, I kept remembering the wonderful aroma and flavor.
Time flies, and already it's the middle of November; time to make some more of this delicious rye.
The crumb, after 24 hours:
a close up:
I thought the bottom of the loaf was kind of pretty:
With many thanks to Mr. Hamelman for his formula and instruction!
I was very happy, tasting this bread again today :^)
Happy baking everyone,
:^) from breadsong