Jeremy Cherfas

There we go. The finishing touch. Palanga rye from Stanley Greenberg. Tasting notes and full details tomorrow.

There we go. The finishing touch. Palanga rye from Stanley Greenberg. Tasting notes and full details tomorrow.

Doesn’t look like much, but that’s the scald about to go into a very low oven for three hours. I’m a tad worried that it contains only 2g caraway.

Doesn’t look like much, but that’s the scald about to go into a very low oven for three hours. I’m a tad worried that it contains only 2g caraway.

The inevitable and welcome consequence of working up a leaven; a rye pancake.

The inevitable and welcome consequence of working up a leaven; a rye pancake.

Embarking on a fairly complex bread. Two starters, refreshed at the same time 10 hours ago, and the rye on the right has tripled while the wheat on the left has barely doubled. Same hydration.

Embarking on a fairly complex bread. Two starters, refreshed at the same time 10 hours ago, and the rye on the right has tripled while the wheat on the left has barely doubled. Same hydration.

When all’s said and done, there is something deeply satisfying about a simple loaf. This is 10% each of whole rye, whole wheat and einkorn, at an easy 70% hydration.

When all’s said and done, there is something deeply satisfying about a simple loaf. This is 10% each of whole rye, whole wheat and einkorn, at an easy 70% hydration.

Sometimes a chap just needs to make an almost plain (5% rye) loaf.

Sometimes a chap just needs to make an almost plain (5% rye) loaf.

After a few blissful, cool, occasionally wet days with @nicolakidsbooks the most urgent need was a blazing I've and some 60% wholewheat sourdough at 80% hydration.

After a few blissful, cool, occasionally wet days with @nicolakidsbooks the most urgent need was a blazing I've and some 60% wholewheat sourdough at 80% hydration.

The rye also rises.

The rye also rises.

The baker's reward.

The baker's reward.

Apparently it is Real Bread Week. For me, that's no different from every other week. But to celebrate I embarked, last night, on a repeat of "that dark sour bread" I first tried about a year ago. This time, the whole rye berries are, I hope, softening a bit in the Thermos. It's a long process, and there probably won't be too much to see for at least another 24 hours, maybe 36. Still within the week though.

Apparently it is Real Bread Week. For me, that's no different from every other week. But to celebrate I embarked, last night, on a repeat of "that dark sour bread" I first tried about a year ago. This time, the whole rye berries are, I hope, softening a bit in the Thermos. It's a long process, and there probably won't be too much to see for at least another 24 hours, maybe 36. Still within the week though.

#realbreadweek #rye #sourdough