The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye bread

Abelbreadgallery's picture
Abelbreadgallery

Rye bread

Made these rye loaves for a client.

70% rye flour + 30% bread flour. Fermentend with 20% rye sourdough + 20% paté fermentée (leftover baguette dough).

Have a nice day.

Abel (Mexico).

dabrownman's picture
dabrownman

Well dine and happy baking able Abel

HeidiCooksSupper's picture
HeidiCooksSupper

Wow, those are beautiful!