Today's labradorite exercise. The preshaping and final shaping. pane italiano lievitato alla segale. Log in or register to post comments Rye bread? How much rye? They look very appealing!TomP Log in or register to post comments The rye Levian is 20% of the total flour. Making the total rye 10% of the total flour. All pre fermented. The semolina is 40%. The 50% balance is King Arthur bread flour. N.Y.deli rye ( old school) tomorrow. Log in or register to post comments All 3 look great. I'm particularly admiring the spiral score.Rob Log in or register to post comments The secret is a super sharp lame and a lazy Susan or spinny sheet pan. Log in or register to post comments Love the baguette colour, nice and dark with semolina yellow coming through.-Jon Log in or register to post comments All in all I am pleased. I was hoping for a little more open crumb. Maybe the rye preferment effected that? Still a nine sandwich bread crumb. Log in or register to post comments
The rye Levian is 20% of the total flour. Making the total rye 10% of the total flour. All pre fermented. The semolina is 40%. The 50% balance is King Arthur bread flour. N.Y.deli rye ( old school) tomorrow. Log in or register to post comments
The secret is a super sharp lame and a lazy Susan or spinny sheet pan. Log in or register to post comments
Love the baguette colour, nice and dark with semolina yellow coming through.-Jon Log in or register to post comments
All in all I am pleased. I was hoping for a little more open crumb. Maybe the rye preferment effected that? Still a nine sandwich bread crumb. Log in or register to post comments
Rye bread? How much rye? They look very appealing!
TomP
The rye Levian is 20% of the total flour. Making the total rye 10% of the total flour. All pre fermented. The semolina is 40%. The 50% balance is King Arthur bread flour.
N.Y.deli rye ( old school) tomorrow.
All 3 look great. I'm particularly admiring the spiral score.
Rob
The secret is a super sharp lame and a lazy Susan or spinny sheet pan.
Love the baguette colour, nice and dark with semolina yellow coming through.
-Jon
All in all I am pleased. I was hoping for a little more open crumb. Maybe the rye preferment effected that? Still a nine sandwich bread crumb.