The flavor is unique, not sure if is the region, the rye or freshly milled grains, but its taste is incredible. I have a friend from Paris, that told me once that this is of the best breads she ever tried, and definitely the best she could find around that remind her of Paris.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

100% hydration of freshly milled rye flour, put back on refrigerator

Aufarbeitung

100% hydration of whole rye flour (freshly milled) and 20% starter, let mature for 10-12 hours

20% whole wheat flour (freshly mill) 80% bread flour 12.7% protein 70% water 15% starter (from previous step) Mix everything and do 20 min autolyse.

Add another 5% water and 2% salt. Stretch and folds 4 every 30 min, bulk fermentation 3 hours. Divide to 960 grs Preshape to a ball, rest 20 min, shape to boule or batard, proof overnight in refrigerator on a banneton. Bake with steam at 500 for 5 min then lower to 450 for extra 20 min. Short steam again at 30 sec.

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