Rye Baguette

I did a bad job for scoring so that it didn't look attractive at all...and that's why there isn't the pictures for the appearance of this bread. ~"~

However, this is the best rye bread I'v made so far!! The recipe is adapted from PR's ABED "soft rye sandwich bread". Because I prefer to have my bread crispy crust, I shape the dough into baguette and baked with steam. The crumb looks shiny as well as moisture and tastes chewy with a hint of sour. The best part is that there is wonderful aroma within it. Next time I'll definetly try to add the orange extract or add some orange peel. I'm love in it!

Ingredients:

for sour rye starter
- 28g mother starter
- 106g dark rye T170
- 85g water
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for the dough
- all starter
- 190g lukewarm water
- 14g molasses
- 1t olive oil
- 3.5g instant yeast
- 340g bread flour T65
- 5g cocoa powder (optional)
- 8g salt
- 1t vital wheat gluten