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March 13, 2005

Soudough #5

This time, I added sprouted barley (1 cup of barley sprouted made about 2 cups of sprouts) and a cup of flax, which I ground. I baked the bread to an internal temperature of 190F. Got nice oven spring, though less than last time, perhaps because of the 2 cups of sprouted grain. The bread is wonderfully dense, moist, and sour, with a killer crust that even my new bread knife had a hard time cracking when tackling the loaf for the first time. The trick now is how to bring the dough to an internal temperature closer to 200F without drying out the dough near the crust, while insuring that the center is completely baked. Am now sprouting rye berries for the next batch, as I want a loaf on hand so I can give some away Wednesday when Joelle is here. The sprouted grains hold moisture, so I suspect that the loaf will keep better. Greta and Mark will love this bread. So northern / eastern European. Hardy winter grains that flourish under adverse conditions. Dense nourishment.

Posted by BKG at March 13, 2005 09:19 AM

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