Receta Deli-Style Rye Bread for Beginners
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No hay descripción disponible
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Foto actual de la receta |
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Finished loaf (8 - 9 Inches in dia.) Didn't make any slashes, the dough was too sticky.
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Ingredients mixed into bread dough. It appears to be more of a sticky batter versus a dough.
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Dough after rising for 2 hours prior to placing into refrigeration for 72 hours.
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Close-up of dough after 72 hour fermentation. Gooey with large air pockets. When the cover comes off, the pungent smell of yeast combined with caraway and rye comes to the forefront.
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One of the loaves of bread after splitting dough, just before baking.
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Sliced loaf, center is moist and chewy.
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