February 16, 2014 - 9:13am
T85&Rye
I recently got a bag of t85 flour and I had some whole rye from the same mill as as well. While not as open as I guess I would of loved, this bread is great. its dark and earthy and to be honest a nice change from most of what I have baked lately.
700g t85 85%
50g whole rye 6%
150g 100% levain (75g flour 9%) (75g water 9%)
667g water 81%
16g salt 2%
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Comments
Attractive crumb, and crust, Oldspoon. Immaculate grigne!
I's slightly wider than a baguette but only half as long:-) It has to taste very good to match the good looks of the crust and crumb - well done WS
for the nice comments guys, sorry dab but this is no 100% rye, the t85 is wheat flour, if only I could get full on rye to look this way!!
and interesting dark crumb colour for 6% rye. Beautiful and simple. Simply Beautiful.
That is a beautiful loaf, and I love the crumb like that, all the little cells have opened up just beautifully.