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emmer

A Coast-to-Coast South Tyrolean (Merano) Rye/Meraner Striezl

Rye %: 61%
Stages: 2-stage rye sponge, Wheat sponge, Soaker, Final dough
Leaven: Rye sour culture
Start to Finish: 26-30 hours
Hands-on Time: 45-60 minutes
Yield: Two 28 oz/800 g loaves

If there’s a rye bread equivalent of the Perfect Storm – that is, when all the ideal conditions come together at the same time – this bread is it. Start with the formula for a classic South Tyrolean Merano Rye from Austrian master baker/blogger Dietmar Kappl, then use it to showcase two spectacular artisan flours – California-grown Abruzzi rye from Grist & Toll and organic heritage emmer from Maine Grains – and you come up with a bread that’s very, very special. Keep Reading