Carla asked me how to do the slash pattern on the loaf in the ‘Weekly Sourdough‘ post so I thought I would put it on here for anyone else who was interested too.
15th Jan 2012 And today Carla tweeted :
@Zeb_Bakes “by george…i think i did it.” thanks Joanna…xxxx
makes it all worthwhile !
When I first started blogging I wrote a little post with the rather uninformative title of How Much do I love this bread? I learnt how to make this bread originally from Nils who blogs as the Inverse Cook at Ye Olde Bread Blogge. (pdf of this post if you want to download it and use it at home → Sourdough Rye 60/40 post )
I looked at that early post the other day and thought I can do a bit better than I did there, so rather than edit an old post I have had another go at making the bread and describing the process for those people who are new to this blog or for those who are looking for a really good rye/wheat sourdough style loaf to make. Continue reading
This bread’s given name is a classic example of not really telling the whole story, because it has a substantial proportion of high gluten (bakers/very strong) flour in it as well: 50% high-gluten flour, 25% rye, and 25% whole-wheat. Without the high gluten flour it would look and feel quite different. The rye is all made into the pre-ferment and the white flour and the whole-wheat flour are added when you mix the dough.
Zeb Bakes 