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Frisian Black Bread from Ginsberg's "The Rye Baker"

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PJT on 27 Jun 2025 at 15:18
My chestnut-colored Frisian black bread having been painted down with boiling water

I just finished creating my first bread from Ginsberg's book. All seemed to go well with the recipe until the end of the bake. Nice rise, nice oven spring, really nice smell as it baked. Everything.

Here's the timing of my bake:

  1. 20 min for the oven to reach (nominal) 460 F.
  2. 20 min at that high temp, after which I turned down to (nominal) 375 F.
  3. 25 min later the top was looking very dark, so I tented with foil.
  4. 15 min after that, I removed from oven.

So that's a total of 80 min from the time I turned oven on until I turned it off.

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