Sour Ring Bread - Hapanleipa (Finland)

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CalBeachBaker on 19 Jul 2025 at 08:54
round rye loaves

Today's bake:   Sour Ring Bread -  Hapanleipa (Finland)

Source:   The Rye Baker by Stanley Ginsberg

Notes: Increased TDW From 1969g to 2000g

Substitutions: None

Discussion: Another selection from 'The Rye Baker'.  I've been curious about this type of bread for some time due to it's unusual shape and origin. An easy bread to make for sourdough bakers it has an overnight sponge mixed  into the main dough. I'm milling rye to 80% extraction approximating a medium rye flour which Stanley calls for in the formula.

I did not get the oven spring that I'd expect but the crumb taste is in line with a 100% rye sourdough bread, lightly sour. The crust is rather thick and has a tender chew to it. Stanley recommends a 48-72 hour wait to taste but I couldn't resist and sampled at 24 hours and I can say that the flavor does improve at the 48 hour mark becoming richer and slightly more sour.

 

Make again? - Yes

Changes/Recommendations:  None

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Ratings:

 

Tony

Interesting bread to read about, and love that your docking/scoring was so even and well distributed. 

How did you eat it? I guess you made large Panini style sandwiches with it as it doesn't seem feasible to cut short slices? 

Thanks for sharing this interesting one.

-Jon

Thanks Jon, I think the traditional way is like a Panini or center sliced as open faced but as of now I've just been snacking on some pizza shaped slices.

Docking - I used an inexpensive rolling docker that I purchased from a restaurant supply store.

 

Tony

This is a tasty bread from the book.  You’ve done it justice.

Best,

Ian