The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fränkisches Krustenbrot (Franconia Crusty Boule) from The Rye Baker

Katja's picture
Katja

Fränkisches Krustenbrot (Franconia Crusty Boule) from The Rye Baker

This is an 87% rye with a lot going on: a 3-stage rye sponge, a whole-wheat sponge, and a rye flour soaker. It calls for medium rye, which is a difficult thing to pin down. All I have at the moment are white rye and a finely milled whole rye, so I mixed and matched those two flours in various percentages for this bread.

It also calls for 4 tsps Brotgewürz. I used 2 tsps of the bread spice I already had mixed up, the bulk of which is ground caraway. It's not very noticeable, which is the way I like it.

The total flour is almost 1kg, and I succumbed to the temptation to make two loaves instead of one as called out in the recipe. Next time I will definitely make one big loaf.