I followed Chad Robertson's recipe for country rye loaf here, flavour is great, sweet and nutty, although crumb is a little firm
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Rye and white bread flour mix
I followed Chad Robertson's recipe for country rye loaf here, flavour is great, sweet and nutty, although crumb is a little firm
Thankyou so much! Any idea how to add more photos here? I'd like to show a crumb shot.. I have only read the first tartine book, perhaps it's time to broaden my horizons, I do enjoy experimenting --
Great bake Claire :)
It looks wonderful :)
To add more photos, click on "edit post" and then click on the little green tree icon, then browse for your photo and upload it.
Looks great, I'll bet it tastes great also. Crumb firmness could be from high temperature/long baking time or no use of steam.