Bread-troduction
Hey! Here's a photo from my archives. 20% rye sourdough (with 25% high gluten flour and the rest AP). Overnight bulk ferment at 15C. For a while during COVID I was baking once weekly for some supplemental income. This was early on in my learning process for how to manage larger batches. It was helpful to have a commercial fridge available to slow things down, as I am in the tropics.
Gorgeous loaves of bread! I just had breakfast but you're still making my mouth water!
Some nice looking bread! Brilliant to use for extra income 👍🏻
I like to find an excuse to add rye ☺️ really like the taste!
So lovely! I’d happily eat one of those with some cheese and a lil tipple. Nicely done!
I made my first 20% rye sourdough last weekend. It was excellent. Too bad I hadn’t tried it sooner.