25% Bread

This bread was made with 25% fresh ground rye, 25% sprouted multigrain flour, 25% fresh ground white wheat, and 25% AP at 72% hydration and naturally leavened. Used an overnight retard after shaping. One loaf is  destined for Christmas stuffing along with some cornbread to be made later from fresh ground organic corn. In the background is a sous vide machine that will be used to cook a lamb roast coated with the fresh ground spices in the bowl. The other loaf will be enjoyed with that along with some frozen garden peas and broccoli. 

Stu

Just tasted the bread while cubing it for the stuffing definitely has a sour twang that will go well with the savory things it will be mixed with.