The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

65% stoneground wheat 35% medium rye

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Abelbreadgallery's picture
Abelbreadgallery

65% stoneground wheat 35% medium rye

Our favorite bread. 65% stoneground wheat flour T80 (Moulin de Colagne, France) + 35% medium rye flour (Adler, Germany). About 80% water, 20% sourdough and 0,3% instant yeast. About 3 hours of bulk fermentation with some stretchs and folds in between, and about 1 hour of final proof.

Thats all!

Abel, Barcelona.

hanseata's picture
hanseata

Can you treat us to a crumb shot, too?

Happy baking,

Karin

dmsnyder's picture
dmsnyder

I can hear the crunch of the crust. I'd like to see the crumb too.

David

Abelbreadgallery's picture
Abelbreadgallery

lepainSamidien's picture
lepainSamidien

A rather masterful scoring job . . . looks like the work of a true professional. Hope it tastes even better than it looks!

S