Good bread takes time. This delicious sourdough mill loaf is loved all over the world, and I almost succeeded making it.
It doesn’t get much easier than this. Mix everything together, forget it in the fridge overnight and bake the next morning. That’s how easy it is to make a moist, tasty wheat and rye loaf. The hardest part is waiting for it to cool.
Knead by machine, hand, or just leave it alone and let the yeast do it for you. For this whole grain and rye sourdough bread, I slapped and folded and almost crashed and burned.
This bake was a pure act of revenge on the dough that failed me so miserably yesterday. My first recipe is a simple sourdough loaf that turned out just fine.