Marrow Rye Sourdough

With lots of marrow to use this week’s bread had to use it. So on the second day I added 300g of grated marrow to the mix, and put in only a splash of water not the full 200ml (as marrow is mostly water).

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I’ve decided to go back to using the tin. The banneton made very rustic looking bread, but the shape wasn’t good for toasting and putting sardines on top of. 

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Before putting in the oven I made a deep (2-3cm) score down the middle of the dough, and sprayed with water, in an attempt to avoid the tears in the side I normally get. This was especially important as I proved it for longer than usual by forgetting to start the timer… 

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And hey presto it seems to have worked! No tears in the shoulders, and a better rise than normal!

CameraZOOM-20130908081028275Inside it looks good! A little moist at the bottom, I normally get that when adding veg. Maybe even more cooking time? Maybe more on a lower heat to dry out? Hmm… Anyway it tastes great toasted, and I’m looking forward to sardines on toast for breakfast in the week :)

 

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