The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Community Bake - Rye Bread - Frankisches Krustenbrot (Germany)

CalBeachBaker's picture
CalBeachBaker

Community Bake - Rye Bread - Frankisches Krustenbrot (Germany)

Hi everyone,

Here's my response to the Community Bake - Rye Bread, the Franconia Crusty Boule  /  Frankisches Krustenbrot (Germany) from The Rye Baker by Stanley Ginsberg

I am quite pleased with this bake. I really enjoy the added bread spice called Brotgewürz however the next time I make this bread I'll increase the amount. I can see how this bread goes with savory foods and dark beers and veined cheeses.

An additional photo and the recipe and process for those interested.

 

 

 

 

 

Comments

happycat's picture
happycat

Nice work on the franconia. Nicer aesthetics than the one I baked.

I wasn't keen on the bread spices until I paired it with toppings. Below are the pairings we enjoyed with it.

  • firm, orange, almost goaty cheddar + prosciutto
  • smoked salmon
CalBeachBaker's picture
CalBeachBaker

happycat -Thanks for the feedback - I'll have to give those suggestions a try.

 

Tony

Benito's picture
Benito

Handsome loaves Tony with a really nice rise and very little spreading, very impressive.  It sounds like it might be a style of rye bread that I might like as well, when I made one without any inclusions or spice I didn’t like it much.  But this one with the added spices might be up my alley.  Thanks for sharing your detailed notes.

Benny

CalBeachBaker's picture
CalBeachBaker

Thanks Benny... I thought you might enjoy the view of the oven spring at max rise.

Tony

HeiHei29er's picture
HeiHei29er

Very nice bake and love the look of that crumb!

CalBeachBaker's picture
CalBeachBaker

Thanks. BTW it has gotten tastier after a few days.

Martadella's picture
Martadella

Those are lovely, thanks for sharing your process 

CalBeachBaker's picture
CalBeachBaker

Martadella - Thank you!