Back to the dark side, with levain, of course.

95% rye. 24 hour bulk ferment. 75% rye levain, (1:1). 2 hours @ room temp, 20+ hours in the cooler. Cut into chunks, and baked on a stone with a lot of misting. The flavor is fantastic, very tangy, and the crumb is open , considering the bulk of the flour is rye, The balance being oat flakes , and a smidgen of wheat gluten, for strength. This latest bake will pair well with the Rainier cherry preserves that I made yesterday…

.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s