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The Wood-Fired Blog

Sourdough Rye Bread

Dough Structure and High Hydration Dough

Jun 03, 2013

  I am making sourdough rye bread today and pulled out Hamelman’s  Bread: A Baker’s Book of Techniques and Recipes (a really good bread technique book) to looks for some new ideas — and I think I had another ah hah moment. The Hamelman recipe for a mixed flour Miche calls for 60% whole wheat, 20% whole rye and 20% bread flour, and 83% hydration. Yep. 83% hydration. I was already in... Read More

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