The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greenstein’s Corn (RYE) Bread

dailybread101's picture
August 26, 2008 - 5:51am -- dailybread101

A first try to bake this bread. :)  I'll re-do it to make it:
-less salty
- I'll give it about 30 minutes of proofing after shaping (not more!)
- I'll try to add more sourness by fermenting my rye sour overnight
- I'll try to make the crust softer.

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