A few days ago, I wanted to bake a bread with a higher wheat content, but still with a somewhat more intense flavor. Since I had no better inspiration, I choice fell on a French country bread made with Lievito Madre. Or at least my interpretation of a French country bread.
- 20% whole rye flour
- 80% Ruchmehl (or First Clear in the US)
- 2% salt
- 77% overall hydration
- 25% Lievito Madre
- all fermentation at 25°C
- baked at 230°C, not too dark, just until it gets a nice color and a nice thin crispy crust.
And a few crumb shots, where you can see my shaping mistakes ;)
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