All of our rye breads are sourdoughs as rye flour is always at it's best when made this way. Rye Sourdough is a 100% hydration. It's mixed into a batter (rather than a dough) then it's placed in tins for a long, slow ferment. Rye bread needs to be a very loose batter otherwise you cannot achieve a good texture. The lack of gluten in the grain means you can't stretch and fold it so there's nothing to be gained by doing that. From feeding of the leaven to end produce it ferments for 16 to 20 hours before baking. It's then baked for about an hour before being cooled ready for dispatch

Large Rye Sourdough

£4.15Price
  • There is a minimum delivery order of £20.00, that includes free delivery, or a minimum  charge of £15.00 on collections from our Cardiff chop.

Contact

01497 822 708

info@alexgoochbaker.com

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The Alex Gooch Bakery

Kings Road Yard, 183A Kings Rd, Cardiff CF11 9DF 

Weds 9am - 3pm,    Thurs, Fri, Sat - 8.30am - 4.00pm

Photos by: Cristian Barnett and Adrian Sherratt