Bread @lemmy.ca • 100%
My best Rye Country Loaf to date.
My best Rye Country Loaf to date.
Recipe: Modified Country Bread from Tartine Bread
Flour: 100%
-60% AP
-40% Rye
Water: 75%
Poolish: 20%
Salt: 2%
I usually do a 850g raw loaf. Baked in a Dutch-Oven for 40 minuets at 450°f.
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