Original Image (2448x3264)
7/3/24
Swedish rye 50% rye and 83% hydration
https://youtu.be/LSN-l1eR-bY
245g rye
245g bread
400g water
100g starter
1 1/2 t salt
1 T mollases
1 T fennel seeds
1 t anis seed
1 t caraway
zest of 1 orange
50g sugar
8:30am left on counter
1:30 into large banneton still on counter
5:30 into fridge
bake next morning 40 mins at 450
over proofed, a little flat but good flavor
http://dennis.homelinuxserver.org/food/bread/IMG_20240704_092014.jpg
