At the moment’s bake: Candy Bitter Rye Bread –  Saldskaba Maize (Latvia)

Supply: The Rye Baker by Stanley Ginsberg

Notes: None
Substitutions: None

Dialogue: This bread is created from 67% coarsely floor rye grain and 26% bread flour so it’s fairly dense with a hearty grainy mouthfeel. Apple juice offers 63% of the 70% complete hydration so there’s a fantastic style of apple all through. The crumb has a pleasant bitter/fruity style complimented by the caraway seed addition and the crust has a crunchy stewed fruit taste profile.  I take pleasure in it as a easy snack however I can think about it could be wonderful with a powerful blue cheese. Stanley describes it this manner “Nice with conventional Latvian dishes like herring-apple salad and pork stewed with prunes and tomatoes.”

Make once more? – Sure

Adjustments/Suggestions:  Enhance hydration to accommodate the freshly floor rye flour.

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Scores:

Tony