November 4, 2014 - 4:25pm
MÜNSTER FARM LOAF/MÜNSTERLÄNDER BAUERNSTUTEN
This is the second recipe I have been asked to test. It is very different than the first one and has an interesting shaping technique utilizing natural scoring. 
I really like this one a lot as it's nice and soft and tasty. It almost looks like a Durum bread but while I can't divulge the ingredients I can tell you there is none in this formula.
I accidentally man-handled the shaped dough when shifting it in my oven so I think the oven spring was less than it should have been, but it tastes great anyway.
If the rest of the recipes in this book are as good as the first 2 I believe this will become a classic that will be more than worth while picking up.
I should be receiving the next recipes tomorrow so stay tuned for more.
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Comments
Love the attractive pattern on those boules, Ian. Looks like German light rye to me with some soaker in there. Nice work.
Khalid
Thanks Khalid. I really enjoyed eating this one and it was easy to make. I am looking forward to receiving the next 2 recipes today
I also am in the process of reading Peter Reinhart's new book Bread Revolution which is all about using sprouted grains and am about to start sprouting some wheat so I can bake some of his formulas.
Look forward to hearing about how your baking venture is progressing.
Regards,
Ian
Nice rustic look from the natural scoring technique. Great looking bread Ian. I second your sentiments about the recipes so far from week 1. Not only mine but the pictures we've seen from others. Yes, I do believe this book will be a classic and worth having in any bread bakers library.
Thanks Betty. I just received the next 2 recipes last night and can't wait to give them a go soon.
Look forward to seeing your next bake.
Ian
bread or a light rye. The book looks like it will be a winner for sure. PR's book on sprouted grains is a winner too I bet!
Thanks DA.
Look forward to Lucy's next bake this week.
Regards,
Ian
Was the dough slack? It looks like it needs some nice soft cheese, fruit and a bottle of wine! I really like the looks of the loaf!
Thanks. Yes, the dough was pretty slack as it is very high hydration. This is a keeper for sure.
i like the shapes and seams you got, can't wait to see the recipe when the book comes out! Looking forward to your next loaves too! What fun!
Thanks. I can't wait to start baking the next ones this weekend.
Ian: it sure looks tasty. Love the swirly pattern. Keep us up-to-date on the book. Best, Phyllis
Thanks Phyllis. Will do. Next bake this weekend along with one from Peter Reinhart's new book with sprouted grain.