Oh hells yeah, the bread came out SO DAMN GOOD. It turns out the rye flour was actually a mix of several different flours, so it wasn't super rye-y. Nonetheless it's noticeably more flavourful than the single-day bread. Next time I'll try with a mix of just white and _purely_ rye flour. The overnight recipe is handy too because you don't end up chopping up bread at 10pm if you happen to start it after lunch.
Posted on
13 October 2019, 17:10
