This was one of the best breads yet. I didn’t use any of the wholegrain wheat this time, but the main difference was probably that I made the dough more wet (after the small dry bread fiasco) and gave it more time to rise.

The starter with rye was sitting in its bowl overnight, then I mixed it with wheat, salt and spices in the morning and let it do its work til about 2 PM. The dough was nice and stringy, as you can see in the pictures.

Also the crust came out excellent, not too thick and crunchy.

Bread photo data/2019-01-23/2019-01-23%2012.28.25.jpg Bread photo data/2019-01-23/2019-01-23%2019.39.51.jpg Bread photo data/2019-01-23/2019-01-23%2019.42.04%20cover.jpg

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