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!