Geysir Bread
Notes:
Substitutions: None
Discussion: We recently returned from a tour of Iceland and when we were at the lava fields of Dimmuborgir near Lake Mývatn we had a demo and sampling of Geysir Bread,which is pretty ubiquitous at Kaffi Borgir. The owner of the cafe provided the recipe which used a mix of weight and volume measurements which I had Chatgpt convert to weight.
I 'baked' this bread using my proofer set at 198F/ 92.2C to simulate being buried in a volcanic steam field rather than run my gas oven overnight which I was unwilling to do.
The flavor is really nice, its Resinous - with a taste of French Roast Coffee Beans. It turned out sweeter than the bread we had in Iceland possibly a difference in sugar type so when I bake it again I'll reduce the sugar by 50%. The crumb is nice but a little denser than what I recall, maybe not hot enough during the bake.
Make again? - Yes
Changes/Recommendations: I'll reduce the sugar by 50%, maybe use my oven @ 212° F/100° C.
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