Ilya Flyamer's blog

Posting a bit late - last weekend it was Purim, so I baked the traditional Hamantaschen and cinnamon rolls :) I think this year the Hamantaschen are the best ones yet.

We bought a lot of Turkish black olives last week and I thought finally it's time to bake olive bread.

Been a while since I posted any bakes, finally decided to do it again. Baked this mostly rye bread (about 70% whole rye and the rest bread flour) with seeds over the weekend.

Didn't measure everything very carefully, but vaguely:

200 g liquid-ish rye starter, perhaps 150% hydration or so

Traditional post with homentaschen and other sweet bakes for Purim! This year with fresh yeast and CLAS.

Dough formula: https://fgbc.dk/31i0

Haven't posted anything for a while, thought to rectify with this quick and easy recipe for sourdough deli rye bread.

Here is the formula: https://fgbc.dk/2rfu

Really pleased to have finally produced a beautiful loaf worth sharing :) Recently I didn't have much time for baking, so most of the time just put stuff together randomly with no specific idea in mind. It was kind of the same this time, but worked out well.

I haven't posted for a while since I've been busy and wasn't baking anything particularly interesting. But there have been a few posts about different carrot rye bread variations recently, and I was curious about this idea. I decided to make a big "experiment" out of it this past long weekend, and combined different techniques and ingredients to see what comes out.

Here is the formula and brief method description: https://fgbc.dk/2h9c

To walk you through it, I had:

Recently after starting to go to work every day I don't have much time to bake during the week, so we completely ran out of bread by the weekend, and I wanted to quickly bake some nice bread. So I turned to CLAS in combination with IDY.

Made two seeded breads in my small bread pans. Toasted 30 g sunflower and 50 g pumpkin seeds. Soaked 30 g crystal rye malt with boiling water, together with those toasted seeds, and also added 30 g crushed linseeds. Used together with the soaking water in the dough. I wanted to try using altus in this bread, but forgot!

Continuing to enjoy the particular high extraction flour widely available here in Switerland aka Ruchmehl. It is very strong, holds a lot of water, and produces tasty and fluffy bread. Very non-white, but also without any grassiness or bitterness that whole wheat breads sometimes have.

Last year Rus Brot posted a series of videos in an attempt to reproduce and demonstrate how bread was, or at least could have been baked, "in the old times" in Russian villages: https://youtu.be/meVg13NtnPw. "Yeast-less" refers to a fad in Russia about how using commercial yeast is bad for you, and sourdough bread is marketed as "yeast-less", which is of course absurd (and he's made fun of this multiple times on his channel).