Thomas

Ryebread

Recipe Source

Here's how Thomas rated their bake:

Crumb

Crust

Taste

What went well?

Final proff should have been longer

Baked: January 11th, 2024
Posted: January 11th, 2024

Roggensauer

Born May 9th, 2021

100% Hydration level

Ingredient

Weight

Bakers %

Wholegrain Rye Flour

440g

35%

Water

1030g

83%

Starter

44g

4%

Salt

26g

2%

Rye Flour

800g

65%

Fresh Yeast

10g

1%

Honey

40g

3%

Hydration

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