Bread

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Noved@lemmy.ca

My best Rye Country Loaf to date. (lemmy.ca)

submitted 1 year ago* (last edited 1 year ago) by Noved@lemmy.ca to c/bread@lemmy.ca

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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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[–] hal9001@lemmy.world 2 points 1 year ago (1 children)

Looks great!! I always have a really hard time with rye. The rise looks really good for 40%

[–] Noved@lemmy.ca 1 points 1 year ago

TBH me too! I was very surprised when I opened the oven too see this 😂

[–] bowreality@lemmy.ca 1 points 1 year ago

Nice!

[–] GlitterBandRebel@lemmy.ca 1 points 1 year ago (1 children)

This looks perfect. What temp do you cook it at/for how long?

[–] Noved@lemmy.ca 1 points 1 year ago (1 children)

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 points 1 year ago

Thanks! I'll have to try it out.

[–] Shawn@lemmy.ca 1 points 1 year ago

This is beautiful! Well done