I've baked a few Rye Baker Borodinskys. I'd be very interested in what you did differently to his. Yours looks great but the crumb is a very light colour and seems a bit mire aerated.
What I value about this site and its blogs are the explanations people include. Since we're all bakers, we get a lot out of that information (as opposed to sites like instagram where people "like" pretty pictures but have no intention of ever baking).
The recipe from the book is very nice, I like it a lot. But sometimes I just mix stuff up without opening the book and without a scale. For this bread I wasn't able to use fermented malt, because I didn't have any. So I used a homemade one that I made a while back
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Looks like you nailed this one. Nice and even crumb throughout the loaf. What kind of seed do you have coating the top? I don’t recognize it.
It's hemp. Family doesn't like coriander seeds, but I needed something for the esthetics. Hemp did a great job :)
I've baked a few Rye Baker Borodinskys. I'd be very interested in what you did differently to his. Yours looks great but the crumb is a very light colour and seems a bit mire aerated.
What I value about this site and its blogs are the explanations people include. Since we're all bakers, we get a lot out of that information (as opposed to sites like instagram where people "like" pretty pictures but have no intention of ever baking).
In this one I used my own malt. It's lighter in color then the Russian or Ukrainian fermented malt. But I do like the recipe from the book
I've been planning to bake this one. That looks like a very nice crumb. I'd also like to hear a few details about this.
The recipe from the book is very nice, I like it a lot. But sometimes I just mix stuff up without opening the book and without a scale. For this bread I wasn't able to use fermented malt, because I didn't have any. So I used a homemade one that I made a while back
That looks great! You have been cranking out some amazing rye breads. Which on do you like better? The Borodinsky or the Staropoleski?
Borodinski is the king (although it's too sweet for some people)
Maybe because coriander seeds and rye malt are such perfect combination?