This is a recipe from Tess Lister’s website The Miller’s Daughter. It uses Shipton Mill Light Rye. Seeds feature heavily as well as cracked rye grains. The fermentation time on baking day is only about an hour then straight in the tins! The end result is surprisingly light, one of my favourite recipes!
It’s taken 3 weeks but it’s done now. Top photo is before four days of tiling.
Unit 739 Camden Stables Market, LONDON, NW1 8AH
I wasn’t sure this would come out ok. I only refreshed the starter once the night before and it didn’t increase in volume much. Five stretch and folds, 4 hr bulk and 12 hours in the refrigerator. No problem at all 🙂
Two really nice loaves today. Cooked in a cast iron casserole, lid on for 15 minutes, lid off for 40.
Possibly one of my best, although I can’t see myself winning any prizes for scoring for a few more years! Nice glossy, open crumb.
Well, that’s not bad😊
Tartine style, bench rest
This was a great success, great taste and texture. Thanks to Jordan Bourke for the recipe from his book, Healthy Baking.
Highly recommended! #notmuchleft