Feb. 23-24, 2022. 88th bake.
This is my 7th bake based on Denisa's 100% rye recipe:
www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread
6th submission to the Rye Community bake:
https://weightloss-slim.fit/node/69775/community-bake-rye-bread?page=1#comment-504793%3C/a%3E%3C/p%3E%3Cp%3E5th time with home-milled rye flour.
Previous bakes in this series:
www.thefreshloaf.com/node/70004/86th-bake-02162022-denisas-100-rye-take-6
www.thefreshloaf.com/node/69937/85th-bake-02082022-denisas-100-rye-take-5
www.thefreshloaf.com/node/69889/84th-bake-020422-denisas-100-rye-take-4
www.thefreshloaf.com/node/69816/83rd-bake-01282022-denisas-100-rye-take-3
www.thefreshloaf.com/node/69787/82nd-bake-01242022-denisas-100-rye-take-2
www.thefreshloaf.com/node/69634/78th-bake-01062022-100-rye
This time I used 18 g of a very moist and soft gur/jaggery.
A tad over-fermented.
The Lodge cast iron loaf pan was greased with shortening, and dusted with cornmeal.
First picture was taken before the final proof.
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