October 1, 2024 - 11:13am
pane italiano lievitato alla segale
Today's labradorite exercise.
The preshaping and final shaping.
pane italiano lievitato alla segale.
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Today's labradorite exercise.
The preshaping and final shaping.
pane italiano lievitato alla segale.
Rye bread? How much rye? They look very appealing!
TomP
The rye Levian is 20% of the total flour. Making the total rye 10% of the total flour. All pre fermented. The semolina is 40%. The 50% balance is King Arthur bread flour.
N.Y.deli rye ( old school) tomorrow.
All 3 look great. I'm particularly admiring the spiral score.
Rob
The secret is a super sharp lame and a lazy Susan or spinny sheet pan.
Love the baguette colour, nice and dark with semolina yellow coming through.
-Jon
All in all I am pleased. I was hoping for a little more open crumb. Maybe the rye preferment effected that? Still a nine sandwich bread crumb.