As we speak’s bake:   Bitter Ring Bread –  Hapanleipa (Finland)

Supply:   The Rye Baker by Stanley Ginsberg

Notes: Elevated TDW From 1969g to 2000g

Substitutions: None

Dialogue: One other choice from ‘The Rye Baker’.  I have been interested by such a bread for a while as a result of it is uncommon form and origin. A straightforward bread to make for sourdough bakers it has an in a single day sponge combined  into the principle dough. I am milling rye to 80% extraction approximating a medium rye flour which Stanley requires within the system.

I didn’t get the oven spring that I would count on however the crumb style is in step with a 100% rye sourdough bread, calmly bitter. The crust is relatively thick and has a young chew to it. Stanley recommends a 48-72 hour wait to style however I could not resist and sampled at 24 hours and I can say that the flavour does enhance on the 48 hour mark turning into richer and barely extra bitter.

Make once more? – Sure

Adjustments/Suggestions:  None

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Scores:

Tony