This is going to be a quick post, as I am pressed for time. But trust me, I did it by the book. I have all the boring scale pictures here, but not labeled, so... ...I think I will just skip it, and go right to the preferment:
It was made with a fairly stiff preferment which was held for the full 16 hours.
It did not want to readily fall out of the bowl, so a spatula was used to pry it out.
This bread is a stronger version of the Light Rye, and I made it with the full measure of caraway. I should have waited and gotten some poppy seed or black onion seed for the top, as my friend Joanne suggested. But I was home with the dogs and no car, so I just made it.
And that Joanne is none other than the famous Joanne from Zeb Bakes.
Hey, I am not above dropping a famous name or two. Like, say Abby, or Oggi.
You can find a whole list of good blogger bakers over at Mellow Bakers.
And it is very good indeed; just not quite as good as the light rye.
It is still wonderful bread!
I am getting spoiled, though.
And I have two very impatient gals, waiting for a walk. Bye!