I am participating in testing recipes for the New York Jewish Bakers Book. One of the recipes that I baked was the "Plovnik, or Black Bread".
This was such an intriguing recipe, with strong, rich flavors, that I wanted to get some more information about it.
My first stop when looking for information is, of course, GOOGLE. The only hits are linked back here. I have found loads of stuff on Black Bread, but no Plovnik.
Anyone got anything on this Beautiful Bully of my Taste Buds??
Hamelman's Black Bread, I followed his direction exactly and found the breads had little oven spring. But the favor and taste are wonderful.
Hi, all. I'm new around here, but thought maybe someone here could help me out.
More than 20 years ago I was an exchange student in Wurzburg, Germany (in lower Franconia). The staple bread in the home I lived in was known as Schwarzbrot (black bread). I'm not sure if it is native to that area or to Rhineland-Pfalz (my host-father was from there). Anyway, it was round, strongly flavored, and very dark brown and some loaves were enormous. I once saw a 2 kg loaf!