The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Black Bread

NeilM's picture
NeilM

Black Bread

Inspired by recipe on King Arthur web site.

Left in fridge for four days, then placed in Cast iron and left to double. Bread stuck in the form, didnt powder the side, was seasoned and oiled.

Turned out fluffy and nice strong taste, has a bit of a pumpernickel flavour.

Baked 375/45min 72% hydration.

Lechem's picture
Lechem

With wonderful flavours. Is fancy molasses also known as blackstrap?

something I'd enjoy a lot.

Bon Appetit

NeilM's picture
NeilM

Blackstrap is less refined and much stronger with the iron flavour, the Fancy is more processed and much lighter flavour and used in light baking. Most people find Blackstrap too overpowdering, fancy you can use as pancake syrop, if you like the flavour, and I love molasses, been eating Blackstrap since a kid :)

Lechem's picture
Lechem

In rye breads. I love the flavour. I hear it's "healthier" being less refined and has lots of minerals in it.

Bread1965's picture
Bread1965

That is a neat looking loaf.. must have been very aromatic while it baked!

NeilM's picture
NeilM

Yes it was, very nice and something Il make again, great with meals :)

gwschenk's picture
gwschenk

Now that's bread you could live on. Nicely done.

NeilM's picture
NeilM

Thank you !