Sunday, August 1, 2010

Rye bread

I've terminated Joe the Dough. There was no sign of yeast taking hold of it, and I didn't really want to keep a bacteria factory running.

In contrition, I'm trying my hand at rye bread. The main reason being that I bought rye flour to line the banneton, and it might be worth trying.

150g strong white flour
150g wholemeal rye flour
200g liquid (inc a full tsp of dried yeast)
salt

All mixed up at 1530. The dough is heavy, and this will be a chewy bread, I feel fairly sure.

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