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
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Nice photos and bread.
Great looking bread!
Thanks, colleagues :)
Today will Lucerne bread. From Germany to Switzerland :)