After a couple of weeks of struggling with bakes, this one came together really nicely :-)
- 267g King Arthur 'Sir Lancelot' bread flour (66.6%)
- 133g Castle Valley Mill Whole rye flour (33.3%)
- 260g + 40g water (75%)
- 8g salt (2%)
- 8g caraway seeds (2%)
- 80g active rye starter
4 hour bulk ferment with a lamination and four stretch & folds, 12 hour fridge proof in the banneton, baked @550F for 15 mins (cover on), reduced heat to 475F for another 15 (lid on), and finished at 475F for another 15 (lid off).
Turned it into a corned beef sandwich :-)
This looks lovely. I keep meaning to make a rye bread as it's my favorite and a big order of berries arrived, so I should just go to it!
It came through the daily mailing, but on the post above the crumb shots aren't working. You should try to repost your pictures. Beautiful looking crumb. Will bookmark and try this one day. Well done!
Lovely rye! I love love the smell of a good rye bread baking- nothing like it. Feeling inspired now.
Thank you for sharing