Guest Bread - Benedict's Rye/Wholemeal

Guest Bread - Benedict Kuster
Rye and Seeded Wholemeal Bread
February 13, 2011

Had the pleasure of baking with Benedict today - he chose to follow the strong German guest theme of using dense and hearty flours like wholemeal and rye. Benedict's dough suffered a deflationary issue similar to my loaf today and the resulting bread wasn't pretty but it tasted quite nice. As with Daniel's wholemeal/rye loaf I had trouble tasting the rye flour, but it certainly played a role in the overall consistency and taste of the bread. Benedict's bread was cooked in a pre-heated Dutch Oven, which produced a nice crust. An update from Benedict about his experience today should follow shortly. 


Post a Comment