/ck/ - Food & Cooking

>>19685189
well I want it to be very dense and robust. pic related is what I was shooting for, I will know if I got it even remotely right after 12 hours when I cut into it and bit the crumb

>>19679438
100% rye yes.
The original bread I'm trying to imitate is 100% rye as well, but its shape doesn't seem to imply a vessel was used. Take a look.

Help me anons figure out recipe for bread.

>>19658171
>>19663455
>>19663522
>>19663547

>>19663481
>May I ask why you're going with a recipe that seems poorly written, or you're missing info from?
Because the result it produces is what I like and want to achieve.
Additional info that may or may not help
Pic related how it looks finished.
It was prepared for 25 hours, I'm assuming it was proofed slowly in a fridge to get more of the flavor develop rather than a fast rise. Alternatively maybe a certain portion is over proofed to let the sour flavor to develop and then mixed in with the main dough with some new rye flour to have some rise.
No commercial yeast
100% rye, no wheat.