Becky

March 5, 2017 at 1:59pm

In reply to by waikikirie (not verified)

Thanks for posting your adventure (and techniques!). Hamelman's book was my textbook for the bread segment of my pastry degree. As a side project I tackled the Horst Bandel Black Pumpernickel, mainly because I was completely intrigued after reading the story that came with the formula. I had to mail order rye chops and berries. I drove all over town looking for a suitable rye for "old bread". I didn't want to use just any old American rye bread. Once I had obtained all the ingredients, the production was another two days and an overnight bake. I left the loaf at school for the recommended 24 rest before slicing, forgetting that it was a long weekend and school was closed. The loaf, that was wrapped in cheesecloth, was a brick upon return. All that work! All that love... I intend to make it again and your story has inspired to revisit the world of rye.
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