Bread made from Rye flour is interesting as it basically makes itself. You just sort of mix it up, let it sit for a while, bake, and that’s it. Ah, but you do need to source good flour. Also, your starter/levain needs to be in top shape to get full fermentation. And… it needs to be mentioned that you really need to monitor the ferment and bake temperatures, ideally control the oven humidity quite closely, and generally be mindful to arrive at a top loaf. Oh yes, Rye bread isn’t […]
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