The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Evolving and experimenting with formulas

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Stepping out from a handbook recipe: 34% light rye boule

March 26, 2012 - 4:26pm -- Skibum

I am using JMonkeys polish baguette handbook recipe as my base for further experimentation.  I love rye bread, but am not all that partial to caraway seeds.  As well my sourdough starter experiment is not going all that well so far, so I thought I would try a formula variation using 34% light rye flour by weight, all of which is used in the poolish.

5:30 pm Thursday

Poolish

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