Sour Ring Bread - Hapanleipa (Finland)

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