Monika Waleckaのインスタグラム(monika__walecka) - 6月29日 15時10分

Our basic country rye. 80% T75, 20% whole grain rye, 4% ripe rye levain, circa 83% water.

It's lovely lively dough. With balanced acidity, big fruitiness, full of surprises from fermented rye. Very soft, spongy crumb that stays soft for days.

As summer came to our bakery and things are becoming a little bit wild we hold on a bit and don't push it that far as we like to. And we are happy with every kind of nice fermentation and voluminous, round loaves.

#sourdough

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