The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

88th bake. 02/23/2022. Denisa's 100% rye, take 7.

idaveindy's picture
idaveindy

88th bake. 02/23/2022. Denisa's 100% rye, take 7.

Feb. 23-24, 2022. 88th bake.

This is my 7th bake based on Denisa's 100% rye recipe: 
www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread

6th submission to the Rye Community bake: 
https://www.thefreshloaf.com/node/69775/community-bake-rye-bread?page=1#comment-504793

5th time with home-milled rye flour. 

Previous bakes in this series:  
www.thefreshloaf.com/node/70004/86th-bake-02162022-denisas-100-rye-take-6
www.thefreshloaf.com/node/69937/85th-bake-02082022-denisas-100-rye-take-5
www.thefreshloaf.com/node/69889/84th-bake-020422-denisas-100-rye-take-4
www.thefreshloaf.com/node/69816/83rd-bake-01282022-denisas-100-rye-take-3
www.thefreshloaf.com/node/69787/82nd-bake-01242022-denisas-100-rye-take-2
www.thefreshloaf.com/node/69634/78th-bake-01062022-100-rye 

This time I used 18 g of a very moist and soft gur/jaggery.

A tad over-fermented.

The Lodge cast iron loaf pan was greased with shortening, and dusted with cornmeal.

First picture was taken before the final proof.