Seigle D’Auvergne

Inspired by Mick and Zeb’s efforts with making this rye bread I had a go myself. It’s the one where you pour over 46 c water over the sourdough and rye flour. This brings the mixture down to 37 c. The crumb was still sticky though after resting for 24 hours but tasted very good. I used  two thirds wholemeal rye and a third white flour.

http://i190.photobucket.com/albums/z119/rbenj_photos/P8230002.jpg

Ben

have edited to show image directly in post (only a link not embedded) hope that’s ok, and I’ve just added a link to Mick’s post on this bread too – Zeb

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