100% rye with sourdough. Baked in a bread tin. Moist, fragrant, soft inside, crispy outside. A german recipe, featured in one of the books of the german author Lutz Geißler.
- rye flour, type 1250, 100%
- water, 92%
- sourdough starter, 0.01%
- salt, 0.02%
It took about 24 hours to make it at room temperature (19-20°C).
Mix all the ingredients, put the very soft and moist mixture into a bread baking tin, even out the surface with the palm of your wet hand, cover. When it starts showing cracks on the surface, sprinkle a bit of flour for a more rustic look.
Heat up the oven to 250°C, when the bread goes inside lower to 200°C and bake for about 60 minutes.
Amazing bread, delicious sandwiches.
by One-Loss-6497
2 Comments
Looks great.
Excellent 👍🏻