This is my first go with Vollkornbrot. I have no reference on how this bread should be. So those of you familiar with vollkornbrot if you could give me your honest opinion of what you see and if I need to make any improvements.
The bread tasted great with a tough crust...difficult to slice but the crumb was moist and had a nice bite. It was amazing how the bread improved with age.
Thanks Faith
- Faith in Virginia's Blog
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What recipe did you use? Did you wrap it up in lines for a couple of days to redistribute the moisture?
Nice baking Faith
I used 'Hamelman's formula and yes I did wrap it up in linen for 48 hours. Even after that it continued to redistribute that moisture. It just kept getting better and better.
I just found a great local source for rye so I'm a bit rye happy at the moment.
Looks great from here, Faith!
-Khalid
Ran across a rye that was labeled "double crust" (interesting twist) ...a good description for a sturdy crust, yes?
Yes I like that, double crust. I baked the bread in my WFO so temperatures are in ranges so I was not sure if I went to long or short on the bake when I pulled them out. By the way the bread was after the 48 hours I think I was close to a proper bake. Nice thing about this bread ... it felt like you were eating something substantial.
Hi Faith,
I think your Vollkornbrot looks marvelous - love the crackled top and the crumb looks really good, too!
:^) breadsong
Looks great Faith. That breads on my to bake list as well.
Must taste great.
Regards
Ian