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19 Jan. 2013. Wet cold dough baked 77 minutes at 390F / 200C

19 Jan. 2013. Wet cold dough baked 77 minutes at 390F / 200C

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590 g. Rye Bread

590 g. Rye Bread

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P1160242c

P1160242c

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P1160244c

P1160244c

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P1160239c

P1160239c

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P1160246

P1160246

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justplainbill

Freeform Whole Wheat & Rye

30% whole wheat, 30% high ash first clear, 25% high gluten unbleached bread flour, and 15% rye flour + 1 TBS caraway seeds.
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justplainbill
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justplainbill

justplainbill

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