Mischbrot is a classic rye. My first try was a disaster. Having used an Ian Lowe formula, I reached out to the master, himself. Ian explained that my mistake was under-fermentation. He told me it should be proofed like a standard wheat loaf. Ian "bread doctor" Lowe proved to have the exact prescription, as the second try was spot-on; great flavor and texture.
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Thanks for posting! We did a trial for a client and I have been looking for a new recipe – But perhaps I need to try mine again first given you had similar first try results!