The Fresh Loaf

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Rye bread 60%

inumeridiieri's picture
inumeridiieri

Rye bread 60%

Rye bread 60% and 40% all-purpose flour. Idratation 80% rye sourdough ( idro 140% )

Rye flour 250 g

All-purpose flour 250 g

Rye sourdough 420 g

Water 80%

Salt 2%

Bulk fermentation 45 minutes final proof 3 hours

It was a long time since I make rye bread, very good and quite light crumb.

 

 

Gaetano

joc1954's picture
joc1954

It looks yummy outside and especially inside, like the texture of the crumb. The crust must also be great!

well done Gaetano and happy baking and happy new year!

Joze

 

inumeridiieri's picture
inumeridiieri

Grazie Joze, good tastes but i don't love rye :-) this is a bread for my wife :-)

Happy new year to you and your family.

Ciao

Gaetano

Ru007's picture
Ru007

I like rye a lot and your loaf looks great.

Your recipe looks lovely and simple, must have made for the perfect loaf. The crumb is gorgeous too.

Well done Gaetano 

Happy baking and happy New year.

Ru

inumeridiieri's picture
inumeridiieri

Grazie Ru :-)

Happy baking and happy new year to you.

Gaetano