One burnt, one battered and two French floozies.
The first is a 100% Rye sourdough that rose more quickly than expected. Although the clingfilm was oiled it took the top off the loaf when I removed it. This is one of the best textured 100% Ryes to date.
The second is a hybrid rye sourdough with yeasted wheat addition. This was baked in a lidded Pullman tin and had wonderful elasticity, but stuck to the bottom. It came out in one piece but coercion was required, and hence the wrinkles
Then there's my insurance policy - a couple of white baguettes (with added old dough - ssshhh) that even the most pernickety consumer will eat!
Tomorrow the tasting.
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