January 7, 2017 - 10:18am
Happy New Year .... latest on the blog
Most versions of Tourte de seigle, a 100% rye classic from France's Auvergne region, use sour sponge only. This one adds a yeasted sponge to moderate the bread's acidity and let the sweet spiciness of the rye shine through. You can find it here.
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i will definitely try this bread along with the smoked salmon. i'm salivating at this point.
thank you, claudia
replace the yeast and open the crumb up! It is a beauty as is too! Well done and happy rye baking in the new year Stan.
It looks beautiful. Ive been mustering up the courage to make a 100% rye for a while now.
Just a quick question, how long do you suggest I wait before slicing? Most high rye recipes say at least 24hours. That's how long I usually wait when I make a 70% rye.
Thanks
Ru
Looks so mouthwatering! If I could only make this, I will, definitely!