January 30, 2014 - 8:20am
Rustic whole rye bread - more sour more aroma
Here a preview of my new bread. It has the exact same ingredients (As to flour, water, salt, spices) as my previous bread (Adrian's rustic whole rye bread with some spelt [1]). But this time I used a different way of fermentation!
The sourdough leaven was 750g at 100% hydration, fermented for 16 hours. Compared to what I later added (390g of flour) it is a lot and the bread should have a stronger taste than last time.
This is how it looked like after 12 hours (4 hours before I used it):
If the crumb and taste is good (I can't wait until tomorrow morning), I'll post what I did in the forum section.
Adrian