16 days
Ok, interesting; what’s your formula? For 100% whole rye I’d settled on about 82% for dense loaves, but was experimenting with 110-130% for reikäleipä type flat loaves.
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Joined 6 years ago
Cake day: February 20th, 2021
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Why does it appear to be 150% hydration? Or was it a really long over-proof which digested so much starch and protein that this was the result?
https://en.wikipedia.org/wiki/Somerton_Man