Today's bake: Riga Rye - Rudzu Maize (Latvia)
Source: The Rye Baker by Stanley Ginsberg
Note:Reduced orig TDW from 2.326kg to 1.500kg, replaced dark molasses for blackstrap molasses due to availability.
Discussion:
This is my 1st attempt making this bread and will definitely will be baking it again in spite of some challenges.
The first one was that my yeast was weak/dead, I first noticed during the Scald-Sponge preferment but I became fully aware of the lack of rise in the final dough phase, in an attempt to salvage the bake I added the required amount from a new packet which seemed to help. The second challenge was that I believe I applied to much of the glaze, Stanley isn't specific on the amount.
Changes/Recommendations - Test the yeast, lighter glaze application, increase hydration slightly.
Flours used: Organic Rye-50% Extract, Organic Rye-80% Extract, Unbleached All-Purpose Flour (KA_O), and a little bit of Organic Rye-100% Extract in the culture.
Tasting Notes
Crumb: Sour/Dairy - Plain Yogurt
Crust: Toasty - Malty
Grain Character: Complex - Cooked Whole Grains
Description:
This bread baked nicely although the crust seems a little on the thick and chewy side which is probably a result of my over glazing and the yeast misfortune. The crumb was firm and had nice molasses and caraway seeds flavoring that I enjoy along with the obvious rye flavors familiar to rye breads.
This is a really nice medium density bread and as Stanley says "It goes with everything, from honey and preserves to tart salads and savory meats and cheeses; but this bread is so good that, to me, even a light film of butter is a distraction." I am enjoying it slightly warmed or lightly toasted.
Recipe and Process are below for those that are interested.
