Ross of OttawaWas up well before light this morning, pre-heating the oven and forming loaves for a sour-rye bread batch.
Built it yesterday and had the dough working overnight in the fridge.
I guess "real" bakers are used to getting up in the middle of the night to get their bread going, but for me it's a novelty. Luckily I had awakened early and it wasn't much of an effort. Normally it would be a monumental imposition.
#sourdough #ryeBread
Ross of OttawaNice to get the oven up to temperature, with the ceramic baking surface/mass, before the higher electrical rates kick in at 7am too.
Ross of OttawaA very sticky rye bread batch. I've been doing higher hydration batches lately. More challenging to work with but notable flavour benefits.
Changing the blade on my lame ("lamm") in honour of the season… and it's going to be easier to score these super fragile rye loaves.
Ross of OttawaRye sourdough batch fresh out of the oven. Various charcuterie and tasty bits in the plans this week, so the rye bread will be put to good use.
Ross of OttawaCouldn't resist sampling the rye bread. The crumb is in the sweet spot – somewhat open but not holey and leaky.
Nice sour notes with the distinct rye flavour and a hint of caraway. I find it'll develop further as it rests too.
Can't wait to try with some smoked salmon or cured meat.
#rye #sourdough