The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A German rye

OldLoaf's picture
OldLoaf

A German rye

This is my first attempt at one of Stan Ginsberg's recipes.  It's the German "Franconia Crusty Boule" from The Rye Baker.

Having read his book several times, I was prepared for the inevitable "stickiness" and tenacity of working with the rye dough.  And it certainly lived up to its reputation!

I also didn't have dark rye on hand, so I used pumpernickel in its place.  I decided to use the "bread spice" he calls for in the recipe.

For the bake I used a Lodge combo cooker.  

I got a little impatient and cut the loaf sooner than I should have, so the crumb shots don't look great.  It's a dense loaf as I expected, but the flavors are amazing!

msneuropil's picture
msneuropil

I've worked on quite a few of his breads...and this turned out well for you using the pumpernickel.  I just made his Jewish Pumpernickel pg 93...and then went to try and get more of the coarse meal flour but NO...only KA had it...and I much prefer to order 1 a year from them due to shipping.  OH WELL...at least I have enough for 1 more pumpernickel loaf.  I do have a case of fine dark rye though...and I like the 87% rye...but...such is way way sticky.

Did you put it seam side down in banneton??  It cracked beautifully didn't it?  Last time I tried one of the higher % the dang thing blew out a side and cracked too.  

 

Mini Oven's picture
Mini Oven

Ain't nothing like a rye.  Nice!

OldLoaf's picture
OldLoaf

for proofing.  I used the wood pulp banneton (brotform) in the backround, but lined it with a flour sack cloth fearing the dough would stick like crazy.  The cloth was well floured and the dough came out with no sticking at all.  

I was quite pleased with the way the cracks came out too.

I used KA pumpernickel.  For some reason I had it stuck in my head that KA was a finer grind than traditional pumpernickel.  But it worked out alright.

Mini, thanks.  I do love a good rye! :)

msneuropil's picture
msneuropil

I can't remember the KA pumpernickel coarseness...BUT I *think* it was less coarse than Bob's is.  I don't understand why it is so dang hard to get pumpernickel or other rye flours when I have a local mill 30 miles from me that produces organic flours.  You just can't buy it anywhere unless you go pick it up at 25lbs at a time.  Even Bob doesn't have it now.