At this time’s bake: Gotland Rye – Gotlandskt Slagbrod (Sweden)
Supply: The Rye Baker by Stanley Ginsberg
Notes:
From TDW: 1302gr – 1 Pan(s) Pan Measurement: 9x5x3 In / 22.86×12.7×7.62 CM
To TDW: 2430gr – 2 Pan(s) Pan Measurement: 7.88x4x4 In / 20×10.16×10.16 CM
Substitutions:
- Sub: honey for syrup/molasses
Dialogue: One other choice from ‘The Rye Baker’. This can be a comparatively straightforward bread to make in that there’s a scald and an orange infusion added to the principle dough. The crumb is kind of tender and has a very nice orange scent and taste from the infusion. I discovered the crust to be slightly comfortable however Stanley describes his a crunchy so it should be an error on my half. Nonetheless, I discover the crust tender and chewy. I discover that the scald actually does unlock the sweetness of rye grains and with the substitution of honey for syrup/molasses solely provides to the mild sweetness of the bread.
Make once more? – Sure positively.
Adjustments/Suggestions: None
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Rankings:
Risen & Pre-bake – notice the orange peel flecks
Baked & being brushed with boiling sizzling water
Tony
