This might be my best bread to-date. It came out nicely soft with a crunchy crust.
Baked almost precisely using this recipe, plus minus a few grams and hours.
This bread is about 1.5x my usual size.
Here’s the recipe:
- 150g rye flour
- 20g sourdough starter (rye)
- 300g dark wheat flour
- 320g water
- 10g salt (that’s about 1 tea spoon)
- 5g coarsely ground cumin
- other spice to taste (coriander is good, but this time I made it without)
Put all the ingredients together, knead it until they form a nice stringy dough, and leave it covered at room temperature overnight. Then give it some stretching and folding as usual, and let it rise for 1-2 hours. Aloways covered, or it becomes dry on the surface.
I baked it for about 50 minutes, plus some extra because it was too light on the bottom, so I flipped it upside down for a bit. You know the bread is done when you tap the bottom and it sort of "rings". Not quite like a bell, but.. like a hollow piece of wood, kind of.
