Day 63: Pain Seigle

I have no idea how to pronounce the name of this bread, but French bread does rye a little bit differently. This recipe actually makes three round loaves, so I cut it in half and got two baby loaves. The thing about French rye bread though, is that they use a lot of fermentation and they don't use any caraway seeds. I'm not sure if this is how the first rye breads were or if people paired them with caraway right from the get go, but either way this bread tastes really good. It's got such a good fermented taste, it's insane. I made the starter three days ago, and after letting that ferment, I mixed it with a starter and let that chill for a day. Today I added a bunch of flour and water and boom it was done. The only real ingredients in this bread are actually yeast, water, and flour. It's that old school and it's that delicious. It doesn't look too good, but I think usually you're supposed to use a darker rye flour than what I had available.

I've been eating this bread nonstop with hummus as soon as it came out of the oven. This loaf is a bit crunchy when it comes to slicing, but the inside is nice and moist. If this bread didn't take so long to prepare I'd recommend people to try and bake it. I think we only have three rye breads left so we're going to cruising here soon!