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.
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.
8 Comments
hal9001@lemmy.world · 2 pts · 3y
Looks great!! I always have a really hard time with rye. The rise looks really good for 40%
Noved@lemmy.ca · 1 pts · 3y
TBH me too! I was very surprised when I opened the oven too see this 😂
hal9001@lemmy.world · 1 pts · 3y
It's hard to beat the feeling you get when you open the oven to see a beautiful loaf 🍞. Congrats again!
Shawn@lemmy.ca · 1 pts · 3y
This is beautiful! Well done
GlitterBandRebel@lemmy.ca · 1 pts · 3y
This looks perfect. What temp do you cook it at/for how long?
Noved@lemmy.ca · 1 pts · 3y
look at me, messing up the communities first post lol.
pre-heat oven with stone or Dutch-Oven to 500°f let stone heat for 15-20 mins. when bread is in the oven immediately lower to 450 for 40 mins. remove the lid off the Dutch-Oven after 20 mins.
GlitterBandRebel@lemmy.ca · 1 pts · 3y
Thanks! I'll have to try it out.
bowreality@lemmy.ca · 1 pts · 3y
Nice!