Great recipe! Brotdoc did a great job with the directions on his website. The tricky part of this recipe, which I learned after baking is not to over proof!
Second, I have to admit I'm still learning how to form loafs (as my photo will attest to) which is why I picked this recipe.
The flavor was excellent, we had it this morning with butter, cheese. An excellent bread, I will make it again to get better at it!
Here's the link with the English translation through Google Translate -
Sid
- CrustandCrumb's Blog
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the recipe translation is that the fresh yeast was listed at 8 oz which would be enough for a ton of bread. I'm guessing that the fresh yeas added to the dough was 8 g and if using ADY it would be 4 g. Not over proofing rye bread is key. Your looks pretty good for a first attempt and i'msue it tastes great.Well done and
Happy baking
Unfortunately there are several mistakes in the Google-translation, the yeast amount being the most serious. DBM is right, it should be 8 grams of fresh yeast (= 4 g of Active Dry Yeast and 2.7 g of instant yeast).
Also, the last two ingredients of the final dough are 10 g malted wheat flour and 10 g malted rye flour. What did you use as substitute for Weizenmehl Typ 1050?
But, in spite of the misleading translation, your bread turned out really nice!
Karin