December 26, 2016 - 7:07am
Crumb Perfection
Two days ago I made a German Bauernbrot Bread. It is made with caraway seeds, honey and some rye flour added. It has become my favorite bread to date. I would like to perfect it a bit and noticed that the crumb is not quite done on the bottom. I checked internal temperature and it was at 190 to 200 degrees which is what the recipe called for. Im thinking of letting it bake another 5 or 10 minutes or baking it on a pizza stone. This loaf was baked on a high heat plastic baking mat. Your thoughts?
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Looks great! What is the flour formula? Looks like mostly all purpose flour with some white rye?
The recipe didn’t give percentages.
Starter had 3/4 cup bread flour and 3/4 cup rye flour. Flour mixture then had 2 1/2 cups bread flour.
Baking it on a hot stone would probably give you a better bottom on the loaf, for sure. Looks very yummy though!
just to make sure the crumb and crist is done the way i like it! It sure looks nice even if a bit mote wet that you wanted.
Happy baking