I made this bread back in March, in fact it was Easter weekend. The weather was still very warm, I kind of got a bit carried away in the garden and forgot about my bread fermenting in the kitchen! Being a delicate mostly rye dough, with not much wheat, I think I should have been paying a bit more attention to what was happening inside rather than my planting!
Toasting and grinding the spices for the loaf was wonderful, such a great aroma from the coriander, cumin, fennel and anise combo - YUM! I think these spices go with sour rye doughs just perfectly, although they aren't always to everyone's taste.
When I turned the dough out of the banneton, I thought perhaps all was well as it looked just gorgeous, but then when I slashed it tic-tac-toe style as stated in the recipe, it collapsed so was clearly over proofed - stink.
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| Proofed loaf (in bannetton) |
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| Baked loaf |
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| Loaf crumb |
The baked loaf, while not as high as I would have liked, had a lovely moist crumb and fabulous flavour.
I need to make this one again, getting everything just right!
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