Borodinsky rye from Baking School: The Bread Ahead Cookbook: Mastering Bread and Pastry at Home, from Sourdough to Pizza, Croissants to Doughnuts (page 208) by Matthew Jones and Justin Gellatly and Louise Gellatly

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin recipe 1 day ahead.

  • Astrid5555 on May 23, 2020

    Easiest sourdough bread ever. No kneading, folding or bulk fermentation. Just making a preferment the day before, mixing the dough the next day and popping it into a tin. Proved mine for 2 hours in a 35C oven and baked it off. Recipe calls for coriander and caraway seeds, might leave out the coriander seeds next time. Apart from that delicious!!!

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