Hi guys! I’ve finally taken the leap to make a Borodin rye loaf, and to be honest it was comparatively an easy loaf, but I still feel like I need to assess my result! What do you guys think? Image Log in or register to post comments Here's the real deal:free formor in a tin. Log in or register to post comments That's a lovely crumb for rye bread! Log in or register to post comments
Here's the real deal:
free form
or
in a tin.
That's a lovely crumb for rye bread!