"Lifted" country boule (Ausgehobenes bauernbrot) from The Rye Baker: Classic Breads from Europe and America (page 215) by Stanley Ginsberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on May 07, 2019

    This is one of those meta breads that has stale bread in it = great depth of flavor. I was afraid it would be a no-daylight kind of crumb, but while it's close, it still has a nice amount of sponge to it. It's a tad on the salty side, but then I also used salted butter. It's not clear from the recipe how long the shaped boules are supposed to rise, so I let them sit as long as it took the oven to preheat, maybe a little less than 30min. I scored two and left the third one plain, and would score all three next time. The baker's percentages at the end of the recipe are incorrect for the rye flours.

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