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.
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.
Looks great!! I always have a really hard time with rye. The rise looks really good for 40%
TBH me too! I was very surprised when I opened the oven too see this 😂