rye bread

I think I did a good job!
I took longer fermentation than usual.


rye flour 50g
hard flour(SUPER HAMANASU) 200g
salt 1 tea spoon
sour dough 125g
water 160ml

20min mixing
14 hours first fermentation
10 hours second fermentation
230℃ oven for 30min

It's very cold these a couple days.
Today will be only 10℃! Winter's back again....

But because of that,
cherry blossoms will be a nice timing for mom and dad!
by chi_cor | 2007-03-15 10:00 | Baking