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White/rye | by treehouse1977
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Sponge of 250g white, 250g rye and 600ml water plus 10g dried yeast and 170g white sourdough starter. Left for a few hours to ferment.


Added 400g white and 100g rye and a bit more water to make sticky dough. Knead. Shape into a round. Leave for an hour. Re-shape into a round. Leave for another hour. Divide into three. Shape into loaves, leave to prove for two hours.


Baked for about 50 minutes, high temperature for first ten minutes then reduced - I think too low, ended up with quite a thick crust.


Tastes good, and was even better slightly toasted.

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Taken on May 23, 2010