second times a charm
i was pleased with this big rye i baked last week massive oven spring good crumb moist but not too moist. superb crust . used king arthur's easiest rye ever recipe. i tried their peasant rye which came out beautifully but my family already quite the critics did not like that quite a well as this recipe and they demanded another loaf which i happily obliged. i used buttermilk an 18 hrs rise in the refrigerator , let rise 2 more times before final bake at 450 degrees F for 30 min then 15 min at 400 degrees uncovered (i used a cloche that i preheated at 450 for a solid hour) its 100 plus degrees here in texas so wow it got hot in here!