June 8, 2016 - 3:11pm
New on my blog: Austrian Crusty Rye
This bread, which comes from Vienna baker Horst Felzl, is best of breed – a 66% Austrian rye with a rich and balanced nutty-sweet-sour flavor profile, firm crust and tender open crumb. A really special bread that you can find here. Enjoy!
Stan Ginsberg
theryebaker.com
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Looks fantastic!
It's a really wonderful bread that, unfortunately, doesn't last long in my house.
S
in front of my eyes! Marvellous!
You're right there and can get your hands on all kinds of wonderful breads that we underprivileged Yanks can only dream about. Glad I can make you jealous!!!
S
I've been in the jungles of Laos since the middle of December. Will be putting my WFO together soon.
I've been making something similar only with 40% whole rye., upping the wheat. I have to travel far for rye flour and it only comes whole.
Had an Austrian over for BBQ last weekend and when the bread basket came out, the aroma alone drew his attention. Wanna see a grown man cry? He was happy with just the bread and the look on his face? it said it all. The best complement in the world. He went home with the rest of the loaf. :)
I can't imagine the throes of withdrawal you must be going through.
Similar situation here. The president of my wife's garden club is German and has a similar reaction (teary salivation) whenever I give him a loaf. Amazing how addictive rye can be, no?
Where in Laos? City? Country? How long will you be there?
Hi, Stan:
I usually don't ask this kind of question, because I get irritated when seeing question like this: "Oh, I don't have this or this ingredient, but can I do this or this instead?" I like your bread, and I want to give it a try, but I only have whole rye in my pantry. I don't know rye flour enough to know what difference it would make if the light and medium rye flours called for in your formula are substituted by whole rye flour. May be you could tell me? Thanks.
Yippee
Hi Yippee,
No such thing as a silly question; only stupid answers.
There's a lot of latitude when it comes to rye flours. Darker flours will work as well as the light-medium blend in the formula: just expect a more pronounced rye flavor. Also, because wholegrain rye is thirstier than either light or medium, I would judiciously increase the hydration by 2-3% or so. Otherwise, the substitution certainly won't hurt and you'll end up with a very tasty spicy-sweet-sour loaf.
Stan
Your blog is a great resource. I can't wait to try them when I finally get my hands on some very expensive rye flour.
This looks and sounds amazing. I wish it was easier to find different types of rye flour. I'm in the San Francisco bay area, and I've looked everywhere, but cannot find light and medium rye in bulk. I know I could buy online, but I'd prefer to find it in bulk.
Stan's online baking supply out of San Diego,
http://nybakers.com
It is easy to find rye flour... :)
A positive plug always welcome!