Description
Rye sourdough Stone-milled whole rye
Process: Controlled fermentation · Dense, moist crumb structure · Slice thicker than wheat bread
Rye behaves differently from wheat. Less gluten, faster enzyme activity, a fermentation that must be managed carefully to prevent structural collapse. The result, when the process is correct, is a dense, moist loaf with a crumb that is cohesive rather than open — different by design, not by limitation.
The flavour is complex: slightly sour, slightly earthy, with the grain carrying through clearly. It does not peak immediately after baking. The starch structure continues to stabilise for two to three days, and the flavour deepens with time. It is best eaten a day after baking, in thicker slices, with something that can hold against it.
At its best: one to three days after baking.
