Rundbrot

The bread is thanks to its distinctive dark, aromatic crust and the mild crumb the ideal base for a variety of sandwiches with smoked sausage or old cheeses.

I make 2 bread. One of them with poolish that was 22 hours in the refrigerator (about +5C) and another one with poolish in the my kitchen (about +23C) 20 hours. Breads has different taste! 

Spelt poolish, Rye sourdough