The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Normandy Rye

April 4, 2012 - 5:56am -- MANNA

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


700g flour, bread

300g flour, rye

400g water

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