For my second loaf, I wanted to try and use some rye flour, so I took another book recipe and replaced 25g of white for rye flour.  It’s not a lot, but it did make a difference to the taste.

White Cob With Rye
White Cob With Rye

Notably, this is the first loaf I have made trying to use a proofing basket, a bannetton, to be precise.  This is done after the dough is knocked back for the first time.  I floured the bamboo bowl thoroughly, but I must have missed a little bit because one part of the dough stuck, but it still made for an attractive loaf and I was pleased for a first effort.  Again, cooked on a baking sheet on the stone.
White Cob With Rye
White Cob With Rye

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