Dark (black) crust
I recently returned from a trip to Germany where I had a number of different examples of Bauernbrot or Farmers Bread. One in particular was excellent and had a thick almost black crust with a medium dark and moist rye color crumb that had a very fine texture. I am certian that the bread was a sourdough that used rye and whole wheat flour but beyond that I am pretty much stumped. I was unable to obtain the formula for the bread that I had and quickly learned that there are as many bauerbbrot formulas out there as there are farmers. The bread was completely absent of any burned taste, had a clean rye spicyness, had a notable sourdough flavor which also, very surprisingly, left a somewhat caramel sweet, almost creamy aftertaste. I want to try and re-create the bread and in particular the crust. Thus far my plan is to bake hot and then reduce temprature and think that I will use a little barley malt powder. Any other suggestions, particularly in regard to that thick dark crust would be helpful.