The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Variation on Pierre nury’s Light rye recipe

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freshweaver

Variation on Pierre nury’s Light rye recipe

ive been baking this bread for about a year now..made my own changes, added more rye and whole wheat, less white flour. Hand knead. I love the bread (and so do others!) but I’d like to branch out..the crust is good but internally I’d like something a little less ciabatta-ish. Maybe less “squishy”.Any ideas?