Working on my rye breads, I found the loafs gushing like a molten volcano from the pan! No worries. I scraped and refilled like a stone mason, going to work again. The second time went better. It was a rye using Ian Lowe's multigrain formula, tweaked by using pumpernickel meal and whole grain rye flour, soaked whole rye and added seeds. Here's this delicious loaf, dark and juicy.
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
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