This is 30% wholegrain rye, the rest white strong bread flour, 75% hydration (rye is thirsty, the dough was quite easy to handle). Splash of olive oil, sea salt, caraway seeds.
Lemmy really does not like pictures today. The interior is evenly fermented, the taste is mild (too mild IMO) but perfect for sandwiches.
Looks great!
Looks great, got a crumb shot?
Yes, and oh joy finally lemmy let me load it.
Yum. Mine will have braunschweiger, thinly sliced onions and mustard.
Mmm. I had some with blue cheese, olive oil and pepper.
This was easy bread to make - used mixer with dough hook 2x 5 minutes, olive oil in on second round. Stretch and fold 4x, once right after mixing then 3 more times 30 minutes apart, rested a couple of hours, it rose. Preliminary shaping, 20 minutes rest, final shaping and into pan, baked it once it rose past the top of the pan. Tossed ice cubes in the oven for steam (my oven heats from the top), that’s it really.
Well, will you look at that! Lovely crumb.
Nice loaf!
Next time, leave off the caraway. Rye tastes so much better without it.
