October 21, 2015 - 8:08am
My 20% Rye Sourdough 80% hydration
20% organic integral rye - 80% bread flour
80% hydration
2h autolyse, 24h fridge fermentation, 2h final rise.
I'm quite happy with my fist not-all-white bread. :)
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20% organic integral rye - 80% bread flour
80% hydration
2h autolyse, 24h fridge fermentation, 2h final rise.
I'm quite happy with my fist not-all-white bread. :)
bet it tastes better than it looks, The world of non white bread awaits:-)
Well done and Happy baking