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
Last 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 wanting crust. How did the crumb prove and style?
The tasting shall 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 way in which 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 tip result’s a really good crumb.
Very properly baked, Will. Like the various scoring as properly.
Appears certainly like a really good fermented nation miche! Nicely achieved!
