Sandwich rye
Sandwich rye
This is 30% wholegrain rye, the rest white strong bread flour, 75% hydration (rye is thirsty, the dough was quite easy to handle). Splash of olive oil, sea salt, caraway seeds.
8
comments
Lemmy really does not like pictures today. The interior is evenly fermented, the taste is mild (too mild IMO) but perfect for sandwiches.
3 0 ReplyNice loaf!
Next time, leave off the caraway. Rye tastes so much better without it.
2 0 ReplyLooks great!
1 0 ReplyLooks great, got a crumb shot?
1 0 ReplyYes, and oh joy finally lemmy let me load it.
2 0 ReplyYum. Mine will have braunschweiger, thinly sliced onions and mustard.
2 0 ReplyWell, will you look at that! Lovely crumb.
1 0 Reply
8
comments
Scroll to top