The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Rye

MacawGuy's picture

Sourdough Rye

KA sourdough with 20% rye flour, cold ferment, dutch oven baking. 

Still practicing with the brotform I got for my birthday and slashing. I may haven forgotten my timer for the final browning.


Mini Oven's picture
Mini Oven

and Happy Belated Birthday!  

MacawGuy's picture


Mebake's picture

It is browned well enough for me! Nice work, this is beautiful.


MacawGuy's picture

Thanks man. I had set a timer because I was trying to do two hobbies at once (baking and taking care of my macaws!) and I was slightly horrified when I realized what had happened because the loaf was already 3 days in the making. Luckily I think it only went about 5-10 min longer than planned. Nice crusty bottom though. :-)

dabrownman's picture

toone tasty loaf.  Ditch the timer and watch the bread instead.  An instant read thermometer is great to test to make sure that the inside temp is 2o5 F though. Well done and happy baking

Song Of The Baker's picture
Song Of The Baker

Excellent crust!  What about crumb photo?