Normandy Rye
Baked the Normandy Rye this morning adapted from Nancy Silverton's La Brea Bakery book. I converted to grams and adjusted amounts to match my stye of bread making. I didnt have hard cider so I just used regular apple cider.
Here is my adaptation.
PRE-FERMENT (8-10 hours before)
100g water
50g flour, white
50g flour, rye
20g barley malt syrup
1g yeast, instant
DOUGH
700g flour, bread
300g flour, rye
400g water
300g cider
20g salt