70-80% Rye Sourdough
20-30% Stoneground Sourdough
Baking instructions
Put into fridge or freezer.
Before baking, de-frost completely.
Preheating for Perfection: Start by preheating your electric oven to about 180 degrees Celsius, circulating air (Umluft). For those using convection ovens, remember to adjust the temperature slightly lower, by 10-15 degrees.
Moistening for a Crisp Crust: If possible, lightly moisten your sourdough loaf. This step is crucial for achieving that characteristic dark, crispy crust that sourdough is famous for.
Baking Duration and Temperature: Bake your loaf for approximately 20 minutes. The ideal internal temperature should be between 50–60 degrees Celsius to ensure your bread is baked to perfection.
Cooling is Key: After baking, patience is vital. Allow your sourdough to cool for 3–4 hours. This cooling period is essential for the bread to set properly and develop its full range of flavors.
Please note: we don’t do rye big and rye mini anymore. It’s a size in between the both breads. Hence the change in price ❤️ we sell by weight.
SKU: RY
