The Roadside P…
Solar, 05/11/2025 – 11:27
Totals
Flour – 1436
Excessive gluten bread flour 14% – 690g – 50%
Entire Rye – 470g – 33%
Entire Wheat – 248g – 17%
Water – 1084g – 75%
Salt 36 g – 2.5%
Barley malt syrup – 40 g – 2.8/%
Rye bitter
Entire Rye – 282g
Water – 226g
Mom @ 100% – 56 g
Ultimate Dough
Bread flour 690g
Entire wheat flour – 248g
Entire 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 prove and style?
The tasting can be tomorrow.
Good crumb
I’m very pleased with the system 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.
Very properly baked, Will. Like the varied scoring as nicely.
Seems certainly like a really good fermented nation miche! Nicely accomplished!
Stunning crust and crumb on these Will. With 33% entire rye and 17% entire wheat it’s remarkably open.
Benny
