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21 lines
534 B
21 lines
534 B
This bread was OK, a bit too light but quite tasty. The shelf life was also pretty good, almost a week.
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I noted down all quantities to have something to go by in my new quest to find a reproducible recipe.
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- 20g starter
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- 130g rye
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- 160ml water
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let it work overnight
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removed 64g for the next bread
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- 280g wheat
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- 30g fine flour
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- 11g salt
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- 10g cumin
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- 220g water
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let it work until about 3 pm with some kneading in between to remove excess air and shape it.
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next time I'll skip the fine flour and maybe increase the rye ratio.
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