The Rye Baker

I received this fantastic book for Christmas which has encouraged me further to explore the potential of rye flours.

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All-rye formulae are really quite hard to handle, so I’ve eased myself in a bit with a rye-wheat mixture. Both flours from the excellent Stoates. It’s the first time I’ve ordered rye flour by the 25kg sack!

It was a three-stage process, developing the sourdough over 84 hours. I made a batch of 14 large loaves. Here are the first few fresh out of the oven.

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They didn’t rise as much as I’d hoped, so I may need to fiddle with temperatures or hydration to get them to spring a little bit more. But not a bad first attempt at the process.

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