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.

  • @hal9001
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    22 years ago

    Looks great!! I always have a really hard time with rye. The rise looks really good for 40%

      • @hal9001
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        12 years ago

        It’s hard to beat the feeling you get when you open the oven to see a beautiful loaf 🍞. Congrats again!

    • @[email protected]OPM
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      12 years ago

      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.