All questions

A question about a recipe: Rye Sourdough

217d6b42 1c44 49db a8be de1ebc6dbe97  imgp5643 1

I have a question about the recipe "Rye Sourdough " from Andreas Düss. Love this recipe. My bread is almost perfect but after 30 mins , the crust seems to start burning. The bread still tastes pretty good but I found a few doughy bits in the middle. Should the temp or the time be reduced? Thanks a mil

asked by Jacqueline 5 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
1 answer 265 views
Nancy
Nancy

Nancy is a trusted home cook.

added 5 months ago

@Jacqueline -
Can't figure it out. Compared your recipe to the two rye breads I make with great success and can't find much different in time or temp.
Have a look if you want to make one or both.
Dan Lepard rye bread via Diana Henry
telegraph.co.uk/foodanddrink/recipes/9203097/Black-bread-recipe.html
Challah gone a rye by Molly Yeh
mynameisyeh.com/mynameisyeh/2014/4/rye-challah
Let us know what you do and how it works out.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)