Browse Month

February 2020

Join Us on This Year’s
European Rye Tours

“Thank you for such an amazing tour. Everything about it was truly an experience we will remember for a long time. I’m so glad we had the opportunity to join you on the tour and I hope you keep the adventure going.” — Janice Holmes (2019)

Join The Rye Baker, Stanley Ginsberg,
on a once-in-a-lifetime baker’s journey.

Openings are limited; Contact Us!

Bohemian Forest Bread/ Böhmerwaldbrot
(Austria/Bavaria/Czech Republic)

Rye %:

86%

Stages:

Stage 1 Rye Sponge, Stage 2 Rye Sponge, Wheat Sponge, Soaker, Final Dough

Leaven:

Rye sour culture

Start to Finish:

20-22 hours

Hands-on Time:

45-60 minutes

Yield:

Two 2 pound/900 gram loaves

I found this bread in Dietmar Kappl’s’ ever-fascinating blog, homebaking.at and was immediately intrigued by its provenance – the region once known as Bohemia, and which today straddles the borders of three countries – Germany, Austria and the Czech Republic. Keep Reading