A couple of months ago I was at Ein Prosit 2024 - an event about which I think I will be doing a couple of articles in the near future - where, among other people, I had the opportunity to meet Andrea Tortora and taste his fantantic bread made of 100 percent rye. And, fatefully, I also got to hear an explanation of how he makes it, albeit a very succinct one. After that, since in the kitchen I like to experiment with new recipes and follow inspiration, of course I wanted to try making my own version. And since the result was quite good, I'll explain it to you in this article.
Let me preface this right now by saying that my version is not 100 percent rye, but only about 80 percent. And also know that the intent of this article, as probably of future "recipes" I will publish, is not so much to give detailed directions on how to prepare a dish, but rather to share with you my experiments, experiences and knowledge I have gained.
Generally, my goal in baking is not to get the classic bread, which loses taste after a few bites and has little nutritional capacity, but is just the opposite, which is why the way I bake tends to be a little different from what one is traditionally used to, but still nothing new. In short, I enjoy long fermentations of dough and use of unusual ingredients, as well as putting in the usual good dose of inspiration and imagination. But I will talk in more detail about baking in other articles, here in the meantime let's look at this first "recipe" that I hope you will find useful.
