Shelf life of uncut, 90% 3-step rye.
Hi all -
I realize now this is probably better in its own topic, in case it helps others. For my in-laws up in the U.P., I baked a 90% rye, using the Detmolder technique, as shown in Peter Hamelman's book.
My question is - how long can an uncut loaf of this bread last? A better question, anyone have any thoughts on optimal post-baking ripening for these? I baked it last night, with the original intent of serving it my mom and dad in law Saturday night; but the whole family gets together Tuesday eve. I'm baking off a levain boule tonight, as reserve.
Thanks for any thoughts, guys. And happy holidays.