Jeremy Cherfas

Well worth waiting for. Dense crumb, chewy crust, great flavour. Full write-up on its way, maybe later today.

Well worth waiting for. Dense crumb, chewy crust, great flavour. Full write-up on its way, maybe later today.

#rye #Lithuania

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.

Proofed and shaped and read for the oven.

Proofed and shaped and read for the oven.

Mixed and kneaded and ready for bulk fermentation.

Mixed and kneaded and ready for bulk fermentation.

And that’s the yeast sponge, after two hours, dumped on top of the scald from list night, prior to mixing the final dough. I got busy so the timeline is far from accurate.

And that’s the yeast sponge, after two hours, dumped on top of the scald from list night, prior to mixing the final dough.
I got busy so the timeline is far from accurate.

The mixed scald and starter, ready for overnight ferment last night.

The mixed scald and starter, ready for overnight ferment last night.

Artificial intelligence?

Artificial intelligence?

One of the delights of naming people in Aperture is that -- like humans -- it will sometimes see a face where there is none.

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.