Rye Pain au Levain Batard

This is a very delicious bread… crisp crust, airy crumb and nice sour rye flavor! The only deviations I made from the recipe was making one big batard instead of 2 small ones. Also I did not have the steamer used, so after sliding the dough into the oven onto my pizza stone I poured a cup of water into a metal container placed on the bottom of the oven. Next time I’ll try making 2 small loaves to see if this is the optimal method. The recipe came from Bread Cetera. Click here for the recipe.

 

Coming soon to a garden near me… Spring and veggie season!

Bruno

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