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German Breads: Vinschgauer, Wurzelbrot, and Dinkelbrot Thanks Bake! With Zingerman’s online class taught by Sara Molinaro, Sue Chagas, Hazim Tungun, and Hannah. #bakewithzing
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Danish Rye bread from the Stanley Ginsburg cookbook The Rye Baker. Straight dough with 75% fresh milled rye. Sun flour seeds, flax seeds, and cracked wheat berries give it a lot of flavors and texture. Molasses adds sweetness. Couldn’t resist putting shrimp and dill on top for smørrebrød. Definitely making this bread again.
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Dithmarsch Cabbage Rye bread from the Stanley Ginsburg cookbook The Rye Baker. 29% fresh milled rye with cabbage, onion, and parsley. Good rise, tender crumb, and subtle flavors. Liking this recipe a lot.
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Normandy Apple Cider Rye from the Stanley Ginsburg cookbook The Rye Baker. A yeasted bread with hard apple cider providing the acidity. Good flavor with 70% fresh milled rye berries. Baked on the stone without steam.
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Auvergne Rye-Wheat Bread from the Stanley Ginsburg cookbook The Rye Baker. Two overnight sponges, one with rye sour, and the other wheat. The recipe called for yeast in the wheat sponge, but I used sourdough instead. Final dough proofed perfectly. Shaped as a batard and baked with steam.
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Galician Rye Bread from the Stanley Ginsburg cookbook The Rye Baker. Used freshly milled flour from rye berries. Recipe called for the stand mixer. Proofed very quickly.
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Croissants: Regular, Chocolate, and Almond Frangipane. Thanks Bake! With Zingerman’s online class led by Sara Molinaro, Amy Emberling, and Meg Panchame.
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Breton Folded Rye from the Stanley Ginsburg cookbook The Rye Baker. Used freshly ground rye berries. No rye sour in this bread.
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