But not quite near dabrownman's more than 15 less than 30 breads!
25% rye 12.5% wholewheat, 62.5% bread flour, 1.8% salt, 8% starter made into 30% preferment, 60% hydration, some dried cranberries and golden flaxseed meal.
45 mins autolyse, 2.5 hours bulk with 2 sets of folds and turns, final proofing 1 hour on counter, 4 hours retard in fridge and direct into oven. 225c with steam for 15 mins and 210c for 25 mins.
Nice work, PY! What did you eat with it?
is is always open for a new entry so you have plenty of time to get one in! The method you use in a a new one for sure with the short cold proof. After 3 hours the dough is finally down to temperature so most of the proofing takes place the first 3 hours. Would like to see the crumb for sure. This one has to be tasty! Well done and
Happy Baking
It looks really good and tasty.