March 20, 2018 - 7:54am
Black Bread
Inspired by recipe on King Arthur web site.
Left in fridge for four days, then placed in Cast iron and left to double. Bread stuck in the form, didnt powder the side, was seasoned and oiled.
Turned out fluffy and nice strong taste, has a bit of a pumpernickel flavour.
Baked 375/45min 72% hydration.
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With wonderful flavours. Is fancy molasses also known as blackstrap?
something I'd enjoy a lot.
Bon Appetit
Blackstrap is less refined and much stronger with the iron flavour, the Fancy is more processed and much lighter flavour and used in light baking. Most people find Blackstrap too overpowdering, fancy you can use as pancake syrop, if you like the flavour, and I love molasses, been eating Blackstrap since a kid :)
In rye breads. I love the flavour. I hear it's "healthier" being less refined and has lots of minerals in it.
That is a neat looking loaf.. must have been very aromatic while it baked!
Yes it was, very nice and something Il make again, great with meals :)
Now that's bread you could live on. Nicely done.
Thank you !