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Today's bake is again the Valais Rye Walliserbrot (Switzerland) 2nd Time - The Rye Baker by Stanley Ginsberg.This time with the adjustments suggested by my fellow TFL bakers (reduced proofing time and smoothing the top with a wet spatula).I used a parchment paper lining which made removal from the pan easy and had the added benefit of a vastly softer crust.Tasting Notes: this
Because of a shoulder injury and I am considering the purchase of an appliance to assist with mixing and kneading of bread dough. The concern I have is that I prefer 100% whole-grain breads or high-percentage rye breads. I have been using Peter Reinhart’s Whole Grain Breads “epoxy” method or Stanley Ginsberg’s The Rye Baker recipes with good success. Most of the WG and rye
Why Borodinsky Bread?I've been wanting to make a rye bread but was a little shy due to my concerns about heaviness and bitterness. I first encountered deli style rye probably at a diner when I was a teen. I wanted something darker, like pumpernickel I've had (although I realize it was probably a cheater pumpernickel using cocoa, coffee and molasses). For the past month, I've
In my slow journey through Stanley Ginsberg’s The Rye Baker, I started with some lower rye percentage loaves to get familiar with the quirks of rye with the plan to move on to more difficult recipes. My latest effort is a loaf of Provençal Rye (Pain de Seigle Sisteron).
June 22, 2021 - 3:05pm Gadjowheaty Ammerland Black Bread/Ammerländer Schwarzbrot - Ginsberg Well, lol, as an actor, if dress rehearsal blows opening night has a chance. I'm really loving Stanley Ginsberg's The Rye Baker and am drawn especially to dense, really aromatic and really dark rye breads. I was introduced to them by my wife and her family (all Estonian), they are served constantly and I love them but never baked them. Oops. I think a few things may be at play, just guessing. Based on the formula I didn't expect the bread to ferment so explosively, so much so that it was well ...