At present’s bake:   Frisian Black Bread –  Fries Swartbrood (Holland)

Supply:   The Rye Baker by Stanley Ginsberg

Notes: 

From  TDW: 1311gr – 1 Pan(s)   Pan Dimension: 9x4x4 In / 22.86×10.16×10.16 CM  
To  TDW: 2294gr – 2 Pan(s)   Pan Dimension: 7.88x4x4 In / 20×10.16×10.16 CM
 

Substitutions: 

Dialogue: One other choice from ‘The Rye Baker’.  This bread consists of two sponge phases and the principle dough so it is a simple bake. In Stanley’s system he specifies both high quality rye meal or medium rye flour, I selected high quality rye meal. After ready the really helpful 24 hours to style, I discover the crust chewy, most likely from the lengthy bake, and the crumb is tender with a pleasant sourness. It is tasty alone as a snack or topped with goat cheese or Gouda.

Make once more? – Sure positively.

Adjustments/Suggestions:  None

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Rankings:

Tony