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.


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