My best Rye Country Loaf to date.
Recipe: Modified Country Bread from Tartine Bread
Flour: 100% -60% AP -40% Rye
Water: 75% Poolish: 20% Salt: 2%
I usually do a 850g raw loaf. Baked in a Dutch-Oven for 40 minuets at 450°f.
You're viewing a single thread.
This looks perfect. What temp do you cook it at/for how long?
look at me, messing up the communities first post lol.
pre-heat oven with stone or Dutch-Oven to 500°f let stone heat for 15-20 mins. when bread is in the oven immediately lower to 450 for 40 mins. remove the lid off the Dutch-Oven after 20 mins.
Thanks! I'll have to try it out.