A slow sourdough with wheat and rye starters as well as a soaker made with dry bread, water and salt. It is then made with wheat and rye flours, semolina and ground hazelnuts. Great depth of taste. Lutz just called it dinner. Dinner it is.
Recipe here: https://www.ploetzblog.de/2015/07/25/abend-brot/
- Anne-Marie B's Blog
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I will try adding old bread to my breads if I have the opportunity. Thanks
Not a criticism but that loaf looks rather flat. How was the crumb? Was this fairly dense or open but thin?
I really don't mind criticism. It definitely was a bit flat. My dough was very soft and it just started spreading as soon as I turned it out of the floured bowl. Maybe I should have baked it in a loaf pan. The crumb was not too dense at all.