used up our bread to make croutons for yesterday's caesar salad so i baked a new loaf today. my oven hates bread and i can never get my slashes or ears to come out right so i just score really deep to let out the pressure and don't worry about aesthetics.
how:
the ratios and method are from the corn rye recipe in the hot bread
kitchen cookbook. i halved the recipe to make one larger loaf. the only
modification i made today was using my rye sourdough discard (subtracting
that amount of water and rye flour from the recipe amounts). i also just
added the ingredients for the required amount of pate fermentee without
fermenting in advance since i wanted the bread to be ready today.
bonus:
a bread from last month that i didn't score deep enough. i hate it!
