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2kg loaf 60% rye sourdough 40% wheat (sh.itjust.works)
submitted 3 days ago by to c/sourdough@lemmy.world
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I wholly recommend adding bread spice to your rye breads. Gives a nice complexity to the flavour profile.
I use equal parts cumin, fennel, coriander and anise seeds, coarsely ground. 10g total per kg bread.

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[–] 2 points 2 days ago (1 child)

I love massive loaves, I don't know what it is, but it's just so much fun

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  • [–] [S] 1 point 2 days ago* (last edited 2 days ago)

    For wheat dough that may be true. This is just easy enough for me to handle that I do it at all.
    I love rye bread. I started with 100% rye sourdough, which is incredibly sticky, especially if it's even slightly over hydrated, and has virtually no gluten, so you can only bake it in a loaf pan. 40% spelt or wheat makes it just a little more well behaved.

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