Yes I've gone insane with bernard clayton. I'm working on the Russian black bread pg 117-118.
It's got quite a few ingredients but I just happened to have them. Fresh milled some coarse rye. We'll see how it turns out.
Btw, in my research for this project, I noticed that king arthur appears to have borrowed bernard's recipe. It's extremely similar with a couple of minor adjustments.
One thing I'm having a hard time researching is whether or not this is truly a russian bread. Lol!
Finished loaf. Smells fantastic!I I have a feeling this is a keeper.
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Looks great, can’t wait to see the crumb.
Benny
Thanks Benny!
Here's the crumb. It's a bit dense but seems right. Nice and tight for a killer sandwich.
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Very nice!
Thanks dude! What are you baking up lately?
I baked two things this weekend.
http://www.thefreshloaf.com/node/61062/maurizio’s-“beginner-sourdough”
And
http://www.thefreshloaf.com/node/61063/sunburst-bourbon-peach-melba-pie