Thread | Brutkey

Ross of Ottawa
@ottaross@mastodon.social

A 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.

Some fresh razor blades and the papers from old ones are shown along with the handle that holds a blade for slashing bread tops

Ross of Ottawa
@ottaross@mastodon.social

Rye 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.

A stack of three deep-brown rye bread loaves.

Ross of Ottawa
@ottaross@mastodon.social

Couldn'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

The end of a loaf is sliced and the inside bread crumb is bubbly and rich looking