Sense check please; looks ok? Recipe belowby disbeliefable 1 Comment disbeliefable 8 months ago I’m not looking to win any beauty competitions; my bread is chewy, and a bit heavy going. Tastes amazing. Any comments will be gratefully received.Recipe;100g rye starter440g strong white flour285g water9g saltMix, leave 45minsturn and fold x 4 @ 30minsRoom temp ferment (19-20c) 7 hoursProof in basket 2 hoursBake 15mins @ 220c w steam on tray, 25 mins @ 200cWrite A CommentYou must be logged in to post a comment.
disbeliefable 8 months ago I’m not looking to win any beauty competitions; my bread is chewy, and a bit heavy going. Tastes amazing. Any comments will be gratefully received.Recipe;100g rye starter440g strong white flour285g water9g saltMix, leave 45minsturn and fold x 4 @ 30minsRoom temp ferment (19-20c) 7 hoursProof in basket 2 hoursBake 15mins @ 220c w steam on tray, 25 mins @ 200c
1 Comment
I’m not looking to win any beauty competitions; my bread is chewy, and a bit heavy going. Tastes amazing. Any comments will be gratefully received.
Recipe;
100g rye starter
440g strong white flour
285g water
9g salt
Mix, leave 45mins
turn and fold x 4 @ 30mins
Room temp ferment (19-20c) 7 hours
Proof in basket 2 hours
Bake 15mins @ 220c w steam on tray, 25 mins @ 200c