German Rye Bread
Hi, I am starting up this thread because I don't want to hijack or in anyway take Cookie's thread off on a tangent that she may not wish.
The bread is am talking about is found at this site and is the Klosterbrot. sphealey has suggested reading RLB's the bread bible and Jeff Hammelman's bread. I have read both and am curious as to whether or not the ....detmold....method is necessary for baking this type of bread. The description of detmold is quite intimidating for me since I am a new comer to bread and I am wonder just how necessary it is for this bread. Can someone say?
|A medium-textured, firm European sourdough. This bread is a favorite. No seeds & lots of old world flavor.|
|1lb (s) | 2lb (s)(u) | 4lb (s)(u) | 7lb (u)|
454g | 907g | 1.8kg | 3.18kg