Monika Waleckaのインスタグラム(monika__walecka) - 4月28日 08時45分

Today I used two stage very young rye levain instead of wheat one. It's been bothering me since ever, what kind of crumb and flavor can you achieve by leavening white bread just with rye. I couldn't resist and added some nicely fermented sprouted rye berries I had on hand. Rye flakes on the bottom. After putting shaped bread into the basket I spray bread with water, and then cover with flakes. Than I spray once again. Not only the bread does not burn that much at the bottom, but they give another layer of flavour, toasted grain feel and very nice crunchy texture. Really looking forward to try this bread tomorrow :)

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