Mostly rye, with stiff starter and altus

This went well. Taste is as I remember from Poland

Martadella's Blog
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That looks excellent and I love the crocheted doily in the basket too :-) How much altus (as a percent of flour)? I ask because I have some WW bread sitting around getting stale and I'm due to make a rye bread.

Thank you! Hard to say, it was a thick slice, but average sized, I would say. I didn't weigh it. Altus really improves taste, texture and moisture of bread. And is faster and easier then scald. Sometimes I add a pinch of starter to the soaking altus. Activates really nice and quick, as yeasts love to feed on bready, starchy water 🙂

A thick piece is got to be about 60 to 100 grams. The loaf seems “average sized”, so about 500 gr of flour. Approx 10-20% before soaking. I’ll give 15% a try

I checked the weight of another slice, it was 80g, so your guess was perfect. The loaf is rather large, though. The pan is aluminum loaf pan from IKEA, has a volume of almost 2 liters. Amount of flour was around 760g (I'm actually making it at this very moment and writing everything down)

I will file away your formula, if you publish it :-). I made a rye pan loaf with altus this week (inspired by your bake). It reminded me how delicious long fermented whole grain rye bread is.

I baked it again, as I planned. Wrote everything down as best as I could and posted in my next blog entry :)

What a lovely crumb!

Thank you very much! I stopped trying to get crazy hydrations of over 100% and the crumb greatly appreciated it 😀

As usual this looks great Marta.

Benny

Thank you Benny!

Making me hungry! I need to make some more rye breads.

Well done. Looks beautiful and tasty.

Thanks! Rye is the king :)

Looks wonderful Marta! I like your blog very much and learn a lot from it.

Thank you, George! You can hardly learn anything from me, you are a master baker yourself!