Gersterbrot…not quite yet
Gersterbrot is a rye based bread that is treated with a blowtorch before its final proof. I slavishly followed a recipe from a website (pdf-link), sticking to the principle of not futzing around wiith a recipe at first try. The crust was good but the quantitiy of rye flour of 80% paired with a low hydration of only 63% did not quite produce a loaf like one displayed in the pdf-file. The bread tastes good though, albeit being dense. My plan is to do another one as soon as this one has been eaten.
Gersterbrot - No.1
Gersterbrot No.1 - Crumb
Hi Nils, this looks like really good fun, Brian wants to get the weed killing wand out from the garden shed, it’s gas powered, and set fire to all my bread from now on! I wonder about him sometimes… Joanna
zeb
30 January 2010 at 21:23
Oh.
Yeah.
What an idea. I need a bigger flame. Fire!
Regards,
Nils
theinversecook
30 January 2010 at 22:17
‘The real speciality, though, is the hverabrau, a rich rye bread baked underground in the same geothermal heat that makes the ground bubble and steam.’
From a travel piece in the Guardian on Saturday last week! Have you ever had this? How could one do that at home?
Zeb
PS Just googled hverabrau and found this blog post – http://breadhunter-breadforall.blogspot.com/2008/05/underground-baking-iceland.html
Zeb
3 February 2010 at 12:19