Real Bread Takes Time | Ancient Rye Sourdough

Andra Stefanescu on Instagram: "Want to bake sourdough without the stress of shaping? Start with a seeded rye tin loaf. 🍞 It’s the easiest ‘entry-level’ loaf because it skips the technical hurdles. ✅ No stretch and folds ✅ No tension shaping ✅ No counter mess Just mix it well, put it in the tin, and let time develop the flavour for you. It’s the ultimate shortcut to a delicious, healthy loaf 200g rye flour 210g water (warm water, 30-35C) 60g starter 50g mixed toasted seeds 20g dried cranberries