Most versions of Tourte de seigle, a 100% rye classic from France's Auvergne region, use sour sponge only. This one adds a yeasted sponge to moderate the bread's acidity and let the sweet spiciness of the rye shine through. You can find it here.
It looks beautiful. Ive been mustering up the courage to make a 100% rye for a while now.
Just a quick question, how long do you suggest I wait before slicing? Most high rye recipes say at least 24hours. That's how long I usually wait when I make a 70% rye.
i will definitely try this bread along with the smoked salmon. i'm salivating at this point.
thank you, claudia
replace the yeast and open the crumb up! It is a beauty as is too! Well done and happy rye baking in the new year Stan.
It looks beautiful. Ive been mustering up the courage to make a 100% rye for a while now.
Just a quick question, how long do you suggest I wait before slicing? Most high rye recipes say at least 24hours. That's how long I usually wait when I make a 70% rye.
Thanks
Ru
Looks so mouthwatering! If I could only make this, I will, definitely!