Rustic whole rye bread - more sour more aroma
Here a preview of my new bread. It has the exact same ingredients (As to flour, water, salt, spices) as my previous bread (Adrian's rustic whole rye bread with some spelt). But this time I used a different way of fermentation!
The sourdough leaven was 750g at 100% hydration, fermented for 16 hours. Compared to what I later added (390g of flour) it is a lot and the bread should have a stronger taste than last time.
This is how it looked like after 12 hours (4 hours before I used it):
If the crumb and taste is good (I can't wait until tomorrow morning), I'll post what I did in the forum section.