April 20, 2023 - 1:09am
German whole Rye
From Maurizio Leo's The Perfect Loaf. Baked this morning - will slice tomorrow to see if I've avoided the dreaded flying crust
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From Maurizio Leo's The Perfect Loaf. Baked this morning - will slice tomorrow to see if I've avoided the dreaded flying crust
Comments
Well done, that looks wonderful and I’m sure will taste amazing.
Benny
I just searched Maurizio's website for a German rye and found nothing. What recipe did you use?
Looking forward to seeing photos of the crumb.
Happy baking.
Ted
It's from his new book 'The Perfect Loaf'. I borrowed it from the local library but I'll probably buy it. Very detailed recipes for some fairly complex breads. This is the first 100% rye loaf I have ever baked.
Patsy
Patsy, thanks for the clarification. Maurizio does a nice job on his website, and I should probably get a copy of his book.
Post photos of the crumb when you slice it. Is this a 24-hour wait until slicing type of rye bread?
Ted
Great Job. Looks fabulous.
Gavin.
Hi,
Your loaf looks so yummy!