Rye bread 60% and 40% all-purpose flour. Idratation 80% rye sourdough ( idro 140% )
Rye flour 250 g
All-purpose flour 250 g
Rye sourdough 420 g
Water 80%
Salt 2%
Bulk fermentation 45 minutes final proof 3 hours
It was a long time since I make rye bread, very good and quite light crumb.
Gaetano
It looks yummy outside and especially inside, like the texture of the crumb. The crust must also be great!
well done Gaetano and happy baking and happy new year!
Joze
Grazie Joze, good tastes but i don't love rye :-) this is a bread for my wife :-)
Happy new year to you and your family.
Ciao
Gaetano
I like rye a lot and your loaf looks great.
Your recipe looks lovely and simple, must have made for the perfect loaf. The crumb is gorgeous too.
Well done Gaetano
Happy baking and happy New year.
Ru
Grazie Ru :-)
Happy baking and happy new year to you.
Gaetano