|Stages:||Sponge, Final dough|
|Leaven:||Rye sour culture, Instant yeast|
|Start to Finish:||17-21 hours|
|Hands-on Time:||30-40 minutes|
|Yield:||Two 1¼ lb/575 gram loaves + two 2¾ oz/50g rolls|
During the 2019 Rye Tour to Finland and Latvia, our guide in Helsinki, sourdough baker and author Eliisa Kuusela, arranged a visit – actually two (of which more in a bit) – to Leipomo Halme, a 120 year-old bakery in Espoo, about 30 minutes northwest of central Helsinki.