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Berlin Rye/Berliner Landbrot

BerlinerSlice

Rye %: 90%
Stages: Sponge, Final dough
Leaven: Rye sour, yeast
Start to Finish: 12-14 hours
Hands-on Time: 25-30 minutes
Yield: One 38 oz. (1.10 kg.) loaf

After a week’s vacation with my mother, children and grandkids in Florida, my wife, daughter and I returned to San Diego refreshed and relaxed — except for my advanced case of rye baker cold turkey. Understandable, then, that the bread I chose for this week’s bake was (relatively speaking) quick and uncomplicated: I needed my rye fix and Berlin Rye was a great way to get it.

Berliner Landbrot is one of those classic loaves with many variations whose high standing in German bread culture is well-deserved. Keep Reading

Heavy Country Loaf/Schweres Bauernbrot

Schweres_cut

Rye %: 65%
Stages: Sponge, final dough
Leaven: Sour culture, yeast
Start to Finish: 14-16 hours
Hands-on Time: 30-40 minutes
Yield: One 4 lb. (1.8 kg.) loaf

I find myself drawn to heavy, rustic rye breads, and this one, which I adapted from the formula of a north German baker named Albert Schäfer, really lives up to its name. This is a coarse, chewy, quintessenial rye bread with a moist and tender crumb, great mouth feel – thanks to the seeds and coarse rye meal – and an intensely tangy finish that provides a lovely counterpoint to the sweetness of the spelt or wheat. Keep Reading