Immediately’s bake: Bitter Ring Bread – Hapanleipa (Finland)
Supply: The Rye Baker by Stanley Ginsberg
Notes: Elevated TDW From 1969g to 2000g
Substitutions: None
Dialogue: One other choice from ‘The Rye Baker’. I have been interested in any such bread for a while resulting from it is uncommon form and origin. A straightforward bread to make for sourdough bakers it has an in a single day sponge blended into the principle dough. I am milling rye to 80% extraction approximating a medium rye flour which Stanley requires within the formulation.
I didn’t get the oven spring that I might count on however the crumb style is in keeping with a 100% rye sourdough bread, flippantly bitter. The crust is fairly thick and has a young chew to it. Stanley recommends a 48-72 hour wait to style however I could not resist and sampled at 24 hours and I can say that the flavour does enhance on the 48 hour mark turning into richer and barely extra bitter.
Make once more? – Sure
Modifications/Suggestions: None
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Scores:
Tony
