
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:





Tony
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Good color, well-aerated crumb, and no flying roof. Lots to like in this bake.
Paul
Thanks for the kind words Paul.
Tony
Nice bake! The crumb looks very good!
Thanks sparkfan!
Tony
This one came out perfect! Beautiful crumb.
Ian
Thanks Ian.
Tony