Recipe
Author: Morgan Clementson
Complexity level:
This wonderful breakfast style sweet rustic loaf, is made with Australian made locally produced rye sourdough.
To obtain a nice thin crust that keeps its crispiness over-time, steam before putting in the oven and open the damper before the end of baking: 5 minutes should be enough.
For a higher hydration add 60% of the water at the beginning of mixing and the rest gradually afterwards..
