The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New saying hello from Tokyo

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TokyoTiger's picture
TokyoTiger

New saying hello from Tokyo

Just saying hello and show a white rye sourdough fresh out of the oven.

100 grams starter

400 grams very strong white flour 14%, 0.5 ash

100 grams rye flour

375 grams filtered water

10 grams sea salt

very gentle s&f every 30min x 8

bulk at room temp 3-5 hours

shape proof over night in the fridge 12-18 hours

bake preheated dutch oven 250c covered in a convection oven 20 min 230c 40-50 uncovered

 

PetraR's picture
PetraR

BEAUTIFUL loaf!!

 

TokyoTiger's picture
TokyoTiger

Thank you PetraR your to kind!

PetraR's picture
PetraR

You are most welcome Tokyo Tiger, the loaf looks so good and so tasty too.

I just love Sourdough Bread.

dabrownman's picture
dabrownman

This is what SD baking is all about.  Was the 25% rye whole rye or white rye?    This bread is beautiful in every way.  Well done, welcome and

Happy Baking

TokyoTiger's picture
TokyoTiger

Thank you dabrownman for your AWESOME comment, Whole Rye. I truly could not bake like this if it were not for this site, i have been following you guys for 7 months now and baking bread everyday, some days are good and some not so good well you know, so thank you for all you guys do on these forums and again thank you for your comment that means alot for me.