Lockdowns are far enough away that baking is fun again.
Lockdowns are far enough away that baking is fun again.
No crumbshot yet, cooling. It's a bit of a frankenloaf as I didn't have enough flour but had already started the process.
about 30% white bread flour, 30% rye, and 30% horrible supermarket wholemeal. ~80% hydration.
Tbh I was surprised it came out of the rattan thing as the rye + high hydration makes a pretty sticky mess. However it seemed enough water leeched through the wood during proofing that the rice flour did it's thing.
It looks delicious. However for some reason, my brain keeps trying to think it's a big shell with starfish on it in the first place.
Updated with a shot of the crumb. Not thrilled, was trying for something more open. Rye complicates I suppose.
Nice and chewy though, with a good sour flavour so not so bad all in all
