WatertownNewbie's blog
Black Rye Bread (Lithuanian) -- My Bake

Having found a good source for solod (the fermented red rye malt), I have been baking several different rye loaves recently. This one is a Lithuanian bread based on a recipe from Stanley Ginsberg (http://theryebaker.com/black-rye-breadjuoda-rugine-duona-lithuania/).
Borodinsky (1940) -- My Bake

Yesterday I baked a Borodinsky loaf using the 1940 formula in the video by Rus Brot (thanks, Ilya, for posting that link in your blog). In the final dough, I combined 100 grams of all-purpose flour with 50 grams of whole wheat flour (a substitution mentioned by Rus Brot) and otherwise pretty much followed the approach in the video.
Although there are some large time gaps in the process, I was kept busy at times cleaning up from the preceding step and preparing for the next step. I wonder how they made this bread in the old country?
Maurizio's Seeded Rye (My Bake)

Inspired by one of Ilya's recent posts about a rye bread, I decided to try a recipe from Maurizio Leo's site (The Perfect Loaf) for a rye bread with some seeds. The night before the bake I prepared the levain, which consists of mature starter (47 g), rye flour (234 g of King Arthur White Rye Flour), and water (234 g). At the same time I put roasted unsalted sunflower seeds (65 g), roasted unsalted pumpkin seeds (65 g), and whole flaxseed (30 g) in a bowl and added enough hot tap water (214 g) to submerge the seeds. Both the levain and the soaker were covered with plastic w
Abe's Spelt and Rye Bread (My Bake)

Abe recently posted about a bread he put together from some flour and seeds, and the combination appealed to me as a change of pace from the usual breads that I bake. Here is my version (pretty much following his steps).
The ingredients in my version of his bread are:
Spelt Flour -- 400 g
Whole Rye Flour -- 100 g
Salt -- 8 g
Pumpkin Seeds -- 15 g
Sunflower Seeds -- 20 g
Flaxseeds -- 10 g
Sesame Seeds (white) -- 15 g
Starter -- 23 g
Water -- 420 g
Tartine Basic Country Bread

This is for all of the new bakers who want to tackle a Tartine recipe and get a sense of what to expect and look for during the various stages.
The Tartine Bread book begins with the Basic Country Bread, which is 90% all-purpose flour and 10% whole wheat flour. With a 75% hydration, this can be a challenge for those who have not handled much dough, but the recipe is manageable, and making this bread will give you experience in recognizing the signs for when to move on from step-to-step (and when to be patient too).