I dropped the hydration to around 85% (I started at 80% and mixed in the rest of the water a couple of splashes at a time, in a kind of involuntary bassinage.) The four dinner guests tore through a loaf and a half. Once the sourdough had recovered, I made a version of Hansjoakim's favorite 70% rye, a wonderful formula that I hadn't baked in a while.
I dropped the hydration to around 85% (I started at 80% and mixed in the rest of the water a couple of splashes at a time, in a kind of involuntary bassinage.) The four dinner guests tore through a loaf and...
Once the sourdough had recovered, I made a version of Hansjoakim's favorite 70% rye, a wonderful formula that I hadn't baked in a while.
I was shooting for a taller profile -- but the crust was excellent and it was super-tasty, even with the somewhat lazy rye flour.
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I dropped the hydration to around 85% (I started at 80% and mixed in the rest of the water a couple of splashes at a time, in a kind of involuntary bassinage.) The four dinner guests tore through a loaf and a half. Once the sourdough had recovered, I made a version of Hansjoakim's favorite 70% rye, a wonderful formula that I hadn't baked in a while. I was shooting for a taller profile -- but the crust was excellent and it was super-tasty, even with the somewhat lazy rye flour.
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