Frisian Black Bread - Fries Swartbrood (Holland)

Today's bake: Frisian Black Bread - Fries Swartbrood (Holland)

Source: The Rye Baker by Stanley Ginsberg

Notes:

From TDW: 1311gr - 1 Pan(s) Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM
To TDW: 2294gr - 2 Pan(s) Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM

Substitutions:

None

Discussion: Another selection from 'The Rye Baker'. This bread consists of 2 sponge stages and the main dough so it's an easy bake. In Stanley's formula he specifies either fine rye meal or medium rye flour, I chose fine rye meal. After waiting the recommended 24 hours to taste, I find the crust chewy, probably from the long bake, and the crumb is tender with a nice sourness. It's tasty alone as a snack or topped with goat cheese or Gouda.

Make again? - Yes definitely.

Changes/Recommendations: None

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Ratings: