My First Overseas Baking Job was in Germany in 1977. The breads baked either in one of the bakery’s 12 steam-injected wood-burning brick ovens (six more were in the process of being built), or in the massive tunnel oven, where products entered the oven at one end, and were brought along on a chain-driven mechanism until they were removed at the far end, fully baked. One of the bakery’s signature breads was made with quark (a cultured milk product somewhat similar to sour cream). This formula is my approximation of the bread, and one I have been very fond of over the years. Although it seems almost too similar to the Whey Bread, a side-by-side bake would reveal differences in their characters (like siblings, the two are connected yet distinct), and for bakers unable to source fresh whey, this bread is a good alternative. Unlike many bakers, I am not opposed to making doughs that don’t utilize pre-ferments, as long as they receive adequate fermentation and a good bold bake. Baking the German Farmer’s Bread to a great depth of color, with varying brown and gold tones all over the loaf, as if it were a burnished Japanese teacup, brings a most enticing beauty, aroma, and flavor to the bread.
|Whole Rye Flour|
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