August 3, 2014 - 9:06pm
New saying hello from Tokyo
Just saying hello and show a white rye sourdough fresh out of the oven.
100 grams starter
400 grams very strong white flour 14%, 0.5 ash
100 grams rye flour
375 grams filtered water
10 grams sea salt
very gentle s&f every 30min x 8
bulk at room temp 3-5 hours
shape proof over night in the fridge 12-18 hours
bake preheated dutch oven 250c covered in a convection oven 20 min 230c 40-50 uncovered
Share
BEAUTIFUL loaf!!
Thank you PetraR your to kind!
You are most welcome Tokyo Tiger, the loaf looks so good and so tasty too.
I just love Sourdough Bread.
This is what SD baking is all about. Was the 25% rye whole rye or white rye? This bread is beautiful in every way. Well done, welcome and
Happy Baking
Thank you dabrownman for your AWESOME comment, Whole Rye. I truly could not bake like this if it were not for this site, i have been following you guys for 7 months now and baking bread everyday, some days are good and some not so good well you know, so thank you for all you guys do on these forums and again thank you for your comment that means alot for me.