The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


hanseata's picture


August 28, 2011 - 9:03am -- hanseata

This is a milder, less tangy version of a typical German rye/wheat everyday bread, made without sourdough. I called it "Lübecker", because this was one of my first successful adaptions of an old German recipe to American ingredients, and the medieval Hanse town Lübeck is one of my favorite cities. 

I changed the technique from a 1- to a 2-day process, working with pre-doughs to achieve a much better taste (with less hands-on work).

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