The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poalbürgerbrot

Bröterich's picture
Bröterich

Poalbürgerbrot

I tried to recreate this nearly 100% rye bread according to the well known German bread blogger "brotdoc".

For a description, see here: https://brotdoc.com/?s=Poal

You can use the English translation of the website.

I modified the method somewhat, didn't use a machine to knead the bread, didn't have fresh yeast, and used a cloche to bake it. It turned out alright. The crumb is pretty dense and a day after baking is still very moist. It is close to the German tradition, however, as I remember it.

Tom

 

 

Comments

pmccool's picture
pmccool

How is the flavor?

Paul

Bröterich's picture
Bröterich

I was presently surprised, hearty but not overwhelmingly sour nor did the rye component shine through too much.

My wife liked it, and I gave some to a co-worker who is not really used to European style rye breads and who gave me a lot of praise.

Tom