This bread was OK, a bit too light but quite tasty. The shelf life was also pretty good, almost a week.
I noted down all quantities to have something to go by in my new quest to find a reproducible recipe.
- 20g starter
- 130g rye
- 160ml water
let it work overnight
removed 64g for the next bread
- 280g wheat
- 30g fine flour
- 11g salt
- 10g cumin
- 220g water
let it work until about 3 pm with some kneading in between to remove excess air and shape it.
next time I’ll skip the fine flour and maybe increase the rye ratio.
