Scalded Rye Bread - Rzhannoye Chleb S Zavarku (Russia)

Today's bake: Scalded Rye Bread - Rzhannoye Chleb S Zavarku (Russia)

Source: The Rye Baker by Stanley Ginsberg

Note:Changed TDW from 1.744 kg to 2.900 kg. to accommodate a Pullman pan - 15.75"x4"x4"/40x10x10cm

Discussion: I used 100% milled flour so this was a thirsty dough and could probably have used a bit more hydration, maybe and additional 1-2%. 2 stages with a scald makes this is another nice rye bread for rye lovers, very hearty and dense with the nice caraway seed adding flavor as a highlight.

Make again? - Yes, it was tasty.

Changes/Recommendations: Additional hydration as mentioned above.

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