Südtiroler Bauernbrot 40% Rye
Otherwise known as South Tyrol Farmers' Bread
I made this a while ago but it wasn't entirely successful, turning out a bit "solid". The recipe calls for Austrian T960 flour which I think is the same as German T997.
The first time I made it I used home milled wholegrain rye sifted at #50. This time I had planned to use Shipton Mill T997 light rye, but it was out of stock and I was sent Doves Farm white rye as a substitute - a bit whiter, but close enough.
I now realise that it pays to take note of the rye flours used in these Austrian and German recipes. If T997 is specified and you use stoneground flour, even if sifted, you may well end up with a brick.
Anyway, this is the recipe I used: https://www.homebaking.at/suedtiroler-bauernbrot/
I tweaked the flour bill slightly and used:
- 100g Shiptons T997 (I had a bit left)
- 200g Doves Farm white rye
- 400g Lubella T550
- 100g Caputo Manitoba Oro
- 100g Millers Choice heritage wheat fresh milled, sifted #40
Apart from that I pretty much followed the recipe. I did add 20ml extra water as bassinage as the dough looked like it would easily take it.
I was concerned that the overnight levain hadn't risen much, but the pH was 3.95, so I reckoned it was good to go.
Loaves were proofed in bannetons and dusted with white rye flour prior to scoring.
I'm pleased with how this bake turned out; the crust is nice and crispy and the crumb is soft and flexible for a rye bread - and with a bit of that elusive "shiney" appearance. Much better than I recall it last time I baked it.