Learned a few things. Ken's techniques work and I'm catching up. Since I'm winging it, this bread will be more perfect next time. It was a bit under cooked (475F / 30 mins. covered, 475F 20 mins. uncovered). I'm thinking 80% was ambitious with Rye BUT IT ALMOST WORKED ;)
Taste is amazing, I'm not unhappy.
*Yep, forgot to score it again. **Yep, that is 1000g of flour.
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