Bennies rye with modifications 😊 : vimarsana.com

I just LOVE this technique of gluten development in two parts!! It is amazingly successful and completely eliminates all hands on except shaping . As an aside I do not shape my loaves . I dump out the dough cut it in half and pick up the long piece and drop it into my Batard shaped cloth lined banneton. That’s it. The boule gets all four sides folded in and plopped down folded