new bread

web/data/2019-02-09/note.txt

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+This might be my best bread to-date. It came out nicely soft with a crunchy crust. 
+
+Baked almost precisely using [this recipe](https://www.cuketka.cz/?p=11418), plus minus a few grams and hours.
+
+This bread is about 1.5x my usual size.
+
+Here's the recipe:
+
+- 150g rye flour
+- 20g sourdough starter (rye)
+- 300g dark wheat flour
+- 320g water
+- 10g salt (that's about 1 tea spoon)
+- 5g coarsely ground cumin
+- other spice to taste (coriander is good, but this time I made it without)
+
+Put all the ingredients together, knead it until they form a nice stringy dough, and leave it covered at room temperature overnight. 
+Then give it some stretching and folding as usual, and let it rise for 1-2 hours. Aloways covered, or it becomes dry on the surface. 
+
+I baked it for about 50 minutes, plus some extra because it was too light on the bottom, so I flipped it upside down for a bit.
+You know the bread is done when you tap the bottom and it sort of "rings". Not quite like a bell, but.. like a hollow piece of wood, kind of.