January 28, 2022 - 2:32pm
Community Bake - Rye Bread - Frankisches Krustenbrot (Germany)
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.
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.
happycat -Thanks for the feedback - I'll have to give those suggestions a try.
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.
Thanks Benny... I thought you might enjoy the view of the oven spring at max rise.
Very nice bake and love the look of that crumb!
Thanks. BTW it has gotten tastier after a few days.
Those are lovely, thanks for sharing your process
Martadella - Thank you!