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Light rye bread: 50% rye flour (type 1050), 45% strong wheat flour, 5% semolina. 2.5 days cold ferment. Baked at 250 oC in a preheated Le Creuset (in the oven) for 20 min, then at 200 oC in the oven alone for 30 min.
To be eaten for lunch with homemade meats ...
Light rye bread: 50% rye flour (type 1050), 45% strong wheat flour, 5% semolina. 2.5 days cold ferment. Baked at 250 oC in a preheated Le Creuset (in the oven) for 20 min, then at 200 oC in the oven alone for 30 min.
To be eaten for lunch with homemade meats ...
