The Roadside P…
Solar, 05/11/2025 – 11:27
Totals
Flour – 1436
Excessive gluten bread flour 14% – 690g – 50%
Complete Rye – 470g – 33%
Complete Wheat – 248g – 17%
Water – 1084g – 75%
Salt 36 g – 2.5%
Barley malt syrup – 40 g – 2.8/%
Rye bitter
Complete Rye – 282g
Water – 226g
Mom @ 100% – 56 g
Closing Dough
Bread flour 690g
Complete wheat flour – 248g
Complete Rye flour – 188
Water – 830g
Barley malt syrup – 40 g
Salt – 36 g
Nice combo of flavors and good trying crust. How did the crumb end up and style?
The tasting can be tomorrow.
Good crumb
I’m very pleased with the method and the room temperature fermentation. Beginning with the in a single day rye bitter. All the best way to the comparatively fast, 75-76°F bulk and proof.
I began with a quantity of three liters, I ended the majority on the 4 liters. After a twenty minutes relaxation the divided loaves solely wanted one hour of proofing. The top result’s a really good crumb.
