2y ago

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.

7 comments

This is beautiful! Well done
This looks perfect. What temp do you cook it at/for how long?
- 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.
  
  Thanks! I'll have to try it out.
Nice!
Looks great!! I always have a really hard time with rye. The rise looks really good for 40%
- TBH me too! I was very surprised when I opened the oven too see this 😂

7 comments