The original recipe was published in Brotbackbuch von Lutz Geißler, volum 2. Another autor of this book is the autor of Brotdoc - Dr. Björn Hollensteiner. But recipe is not westfalens. It is the bread with Water roux (Tangzhong). I made a formula for you. But I am not sure that it is all correct with % :).
It looks beautiful, like a giant crinkle cookie : )
Happy new year!
Looks like the one adri posted from a blog in Germany
http://brotdoc.com/2013/12/23/westfalen-kruste-westphalia-crust/
What recipe did you use?
Well done and happy baking in the new year
Hi, dabrownman.
It is one of whole rye bread's from Germany.
The original recipe was published in Brotbackbuch von Lutz Geißler, volum 2. Another autor of this book is the autor of Brotdoc - Dr. Björn Hollensteiner. But recipe is not westfalens. It is the bread with Water roux (Tangzhong). I made a formula for you. But I am not sure that it is all correct with % :).