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Can’t wait to cut these open.

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    Can’t wait to cut these open.

    I properly loved up on my starter and fermentation yesterday.

    this mornings bake.

    700 g bread flour
    300 g ww
    250g rye starter
    70 % hydration
    2 % salt

    hand kneaded


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    Last edited by Richard Chrz; March 1, 2021, 12:41 PM.

    #2
    Looks great!

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      #3
      So beautiful, it's almost a shame to cut into them!

      Almost.

      Comment


        #4
        Wonderful bread Richard!

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          #5
          Richard, how do you store your bread?

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          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            I generally cut them in half and store them in a plastic produce bag or two. I generally give most of mine away, but, I am still eating a loaf from last week, and it is still super fresh.

          • Attjack
            Attjack commented
            Editing a comment
            The plastic doesn't soften the crust too much?

          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            Attjack, nothing that I have noticed.

          #6
          Looks fantastic.

          Comment


            #7
            Always impressive. Excellent bakes.
            Really nice that you shares your wares but I thinks you could make a lot of dough though if you sell.

            Comment


              #8
              Very nice

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                #9
                Great job Richard.

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