February 4, 2022 - 1:41pm
Scorched Crust Sour Rye - Gersterbrot (Germany)
Scorched Crust Sour Rye - Gersterbrot (Germany)
The Rye Baker by Stanley Ginsberg
My latest bake - this bread has a nice light rye taste to it due to the amount of white rye in the recipe.
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Awesome. I know Hamelman is down on white rye (and hi-gluten flour. Comments so on the back of Stanley's book...have you seen that?), but I always liked using it and need to add it to my pantry, as there's a lot of recipes in Stanley's book I want to try with the right material. Where do you get yours? KA, Bob's?
Yep I did see that, I'm just following the instructions to see how it turns out.
As to the white rye and HG flour - those were a difficult and I'm not sure if the direction I took was the correct one but I had to improvise.
I took KA med rye and sifted it to get 'white rye'
Used HG Wheat Flour conversion - again sifted some KA ww flour and then added some gluten flour.
All I can say is that it tastes good.
Tony
Sounds great Tony, good for you for doing it, I shied away from it but I'll have to try. I also have used the KA flour/HGF blending to try and get a "strong" flour of a certain protein level.
Interesting. Blowtorch in a pan then bake. I was thinking of an industrial blowtorch but I suppose a sane person would use one of those little creme brulee ones.
Your loaf looks like his pic. Well done.
How's the texture of the top and middle given the torching?
Link to Google Books preview of Ginsberg recipe
Thanks happycat,
Since I used a little creme brulee torch there was no effect on the interior.
Oh I didn’t realize that the scorching in the title of the bread actually meant scorching with a blow torch, very cool. The bread turned out perfectly Tony, well done.
Benny
Thanks Benny
this Barley bread?
None - there are only rye and wheat flours.
Learn something new everyday.
https://de.m.wikipedia.org/wiki/Gersterbrot