Rye vivarais bread
Long time no baking recipe because I've prepared us a lot of pancakes, crepes and similar in the past days for breakfast, but with the hot days baking bread has been so much easier than in winter that it would be a shame not to enjoy the warm weather.
This time I prepared a rye Vivarais bread. It's a French traditional large bread, delicious anytime of the day. For one large bread I used 250g of rye flour, 250g of white flour, 155g of water, 13g of dry sourdough, 2g of yeast, 5g of salt. The process for manual kneading is always the same. Only shaping the bread differs. Here it gets a little more tricky, because after shaping the bread you need to cut it quite deeply, turn it on a floured clothe for 90 minutes and then bake it the floured face up, 10min at 230deg, and then 15min at 210deg. My nread was delicious but I'm not 100% sure I got it all right!