I modified timing to fit the procedure in my schedule. I should have also bake at slightly lower temperature, because the crust tastes a little too darkly.
Other then that this is a great tasting bread, slices incredibly thin and stays fresh for a very long time.
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all around lovely! ❤️
Thank you very much! It's one of those things you just want to keep eating 😋
my next rye to try. I've been taking a tiny break from ryes, bit you've got me hankering for this.
Rob
The taste is really good. I made huge timing stretches but it still worked out well
Beautiful crust and crumb, what’s not to like!
Benny
Thank you Benny! I already want to make it again.
this morning. Smells incredible! I jettisonned the starch glaze & also made some mistakes in temps for the stages. Possibly I underproofed it. And, not being able to resist, I cut into it way way way too early. But ... it already tastes great & it's only going to get better.
Rob
Awesome! Isn't it just so tasty? You probably indeed underproofed it a little, but it doesn't affect the taste and actually looks quite cool!
The flavor was non-stop rye sweetness like I've never experienced it before (and I even cut the honey to below 20 g). My 98-year-old father wanted more caraway seeds -- but he's a nut for the old-school NY ryes of his youth. I think more seeds would have taken over and diminished it.
Thanks so much for posting about this. I'm already salivating as I think of baking it again.
Rob
Latgalian rye, kind of
Inspiration:
https://przepisynadomowyserichleb.blogspot.com/2017/02/chleb-zytni-penoziarnisty-atgalski-otwa.html?m=1
http://theryebaker.com/latgalian-rye/
The two recipes I linked above differ from each other in timing, as well
EDIT:
I'm adding a translation of the Polish recipe, with my notes (of what I did wrong but it still worked 🙂)
Summary of ingredients:
1000g whole grain rye flour
5g salt (it seemed very little, I added 12g)
2g ground caraway
30g molasses (I only have blackstrap, and it tastes like iron, so I used 40g of plum preserves)
Water, as needed
20g white rye malt (diastatic)
Stages:
Sour
20g active rye starter @ 100% hydro
50g rye flour
30g H²O
Ferment 8-10 hours @ RT
I skipped this and used 100g of active 100% hydration rye starter
Scald
320g rye flour
2g ground caraway
650g boiling water
Mix, cool to 70°C, add malt, cover, let stand in warm place 1.5-3 hours
(I did 2 hours)
Sour scald
Drop sour into scald, dont mix, leave in a warm place for 3 hours
(I did 2 hours)
Then mix and let stand in warm place another 3 hours
(I mixed after 2 hours and removed from lukewarm oven, placed at cool room temperature overnight)
Fermented sour scald
Add 1g of dry yeast dissolved in small amount of water, let ferment 12-13 h at 28-30°C
(I added 2g yeast and fermented 8 hours)
Final dough
Mix all of the above with
600g rye flour
5g salt
30g molasses
Mix well into smooth, cohesive, relatively dense dough (I had to add small amount of water)
With your wet hands form a loaf
Keep it very moist and warm all the time
My final proof was very quick, only 1 hour
I glazed my bread with thinned dough before baking and right after taking out from the oven
(I baked without steam, at 480°F 30 min and then 20 min at 450 and 10 min 395. These temperatures were too high and the crust is a little burned)
Both times, I've followed the rye baker's long timings. The sweetness that emerges after the initial 16 hour scald is incredible. And, once it's in the oven, the air in my apartment becomes suffused with toasted rye. The scent makes me so happy.
Crumb shot tomorrow, when I share it with my family.
Thanks again for posting this formula. It's addictive.
Rob
Looks wonderful Rob and sounds like it was a success, can’t wait to hear how it tastes and see the crumb.
Benny
As promised, here's the crumb pic. My family's reviews are in & they are all positive. I suppose I mght have liked a bit more vertical rise. But the flavor sings and the crust has great authority ... and, yes, I'm still addicted.
Rob
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As promised, here's the crumb pic. My family's reviews are in & they are all positive. I suppose I mght have liked a bit more vertical rise. But the flavor sings and the crust has great authority ... and, yes, I'm still addicted.
Rob
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It looks very good! For a taller loaf you may lower hydration just a bit and/or correct the shape just before placing in the oven. It's slightly risky (manually correcting the shape) because if the dough is even a bit overproofed it may then collapse. In my opinion the shape of the slice is perfect!
thanks so much, Martadella!
I would hestlitate to shape it more than I already do ... when I lay it it on the baking sheet my fingers make dents in the soft dough, no matter how delicate I try to be.
I'm headed to a different branch of the family in Switzerland & they have a much better oven than I have. I'm bringing my rye malt with me, so I will bake it again. I'm already salivating. This is a great bread!
Rob
That crumb looks perfect for rye, well done Rob.
Benny
thanks, Benny. Your support -- and the bakes you chronicle on TFL -- have been hugely important to me. You might consider trying it yourself. This bread is packed with flavor. It's revelatory.
Rob
I can't stop baking this.
Made with Swiss volkornroggenschrotmehl -- coarse whole rye flour -- and baked in an Anova electric oven, which allowed me to be more precise with the fermentation temperatures.
One imprecision: oddly, the local supermarket had no caraway seeds (what, no kummel?) so I subbed in fennel.
Cooling now, slicing tomorrow.
Rob
It's going to be very tasty with fennel! Looks so nice and appetizing.
I like it alot ... but
--I think I overcooked the bread bc I misjudged the power of the precision oven
--the dough might have been a little under-hydrated
--I think the 50C ferment of the combined sour & scald cut the sour flavor too much. In the future, I might do this at room temp
--the fennel is flavorful but, because it's more perfumy than tangy, comes on stronger than the caraway & obscures the rye flavor
Rob