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/ck/ - Food & Cooking

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19679405 No.19679405 [Reply] [Original]

>rye kernels, preferment, dough mixed
>into the fridge for 24 hours
>then pull it out, shape it, and let it proof at room temp for who knows how many hours, will basically wait for some rise and hopefully 6-8 bubble pops on top
>then bake it, still not sure if I should attempt to bake it as is, with not support, or if I should put it into a vessel, depending on that the temp should be different as well
God help me bake this bread, ahhhhhhhhhh

>> No.19679438

>>19679405
You're doing a 100% rye?
>put it into a vessel
Then this is not really an option.

>> No.19679454
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19679454

>>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.