Rye, finally
4 October 2026
Rye does not behave like wheat. There is almost no gluten to develop, so all the stretching and folding I had been doing just tore the dough and let the gas escape. Three dense loaves later, I went back to a much simpler method.
| Ingredient | Weight |
|---|---|
| Whole rye flour | 350 g |
| Bread flour | 150 g |
| Water (warm) | 400 g |
| Rye starter | 100 g |
| Salt | 10 g |
Mix until there are no dry bits, smooth the top with a wet spatula, and leave it alone in the tin until it has risen by about a third. Bake hot with a lid for the first twenty minutes, then uncovered.
The hardest part is the waiting: rye needs a full day to set before you cut it. Slice it warm and the crumb turns gummy no matter how good the bake was.