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Lockdowns are far enough away that baking is fun again.
(lemmy.dbzer0.com)
No crumbshot yet, cooling. It's a bit of a frankenloaf as I didn't have enough flour but had already started the process.
about 30% white bread flour, 30% rye, and 30% horrible supermarket wholemeal. ~80% hydration.
Tbh I was surprised it came out of the rattan thing as the rye + high hydration makes a pretty sticky mess. However it seemed enough water leeched through the wood during proofing that the rice flour did it's thing.
Updated with a shot of the crumb. Not thrilled, was trying for something more open. Rye complicates I suppose.
Nice and chewy though, with a good sour flavour so not so bad all in all