Scorched Crust Sour Rye - Gersterbrot (Germany)

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CalBeachBaker on 4 Feb 2022 at 13:41

Scorched Crust Sour Rye - Gersterbrot (Germany)

The Rye Baker by Stanley Ginsberg

 

My latest bake - this bread has a nice light rye taste to it due to the amount of white rye in the recipe.

 

 

Awesome.  I know Hamelman is down on white rye (and hi-gluten flour.  Comments so on the back of Stanley's book...have you seen that?), but I always liked using it and need to add it to my pantry, as there's a lot of recipes in Stanley's book I want to try with the right material.  Where do you get yours?  KA, Bob's?

Yep I did see that, I'm just following the instructions to see how it turns out.

As to the white rye and HG flour  - those were a difficult and I'm not sure if the direction I took was the correct one but I had to  improvise.

I took KA med rye and sifted it to get 'white rye'

Used HG Wheat Flour conversion - again sifted some KA ww flour and then added some gluten flour.

All I can say is that it tastes good.

Tony

Sounds great Tony, good for you for doing it, I shied away from it but I'll have to try.  I also have used the KA flour/HGF blending to try and get a "strong" flour of a certain protein level.  

 

Oh I didn’t realize that the scorching in the title of the bread actually meant scorching with a blow torch, very cool.  The bread turned out perfectly Tony, well done.

Benny