The Fresh Loaf

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Latgalian rye

Martadella's picture
Martadella

Latgalian rye

https://przepisynadomowyserichleb.blogspot.com/2017/02/chleb-zytni-penoziarnisty-atgalski-otwa.html?m=1

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.

Comments

Mini Oven's picture
Mini Oven

all around lovely!  ❤️ 

Martadella's picture
Martadella

Thank you very much! It's one of those things you just want to keep eating 😋

squattercity's picture
squattercity

my next rye to try. I've been taking a tiny break from ryes, bit you've got me hankering for this.

Rob

Martadella's picture
Martadella

The taste is really good. I made huge timing stretches but it still worked out well 

Benito's picture
Benito

Beautiful crust and crumb, what’s not to like!

Benny

Martadella's picture
Martadella

Thank you Benny! I already want to make it again. 

squattercity's picture
squattercity

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

Martadella's picture
Martadella

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! 

squattercity's picture
squattercity

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

Martadella's picture
Martadella

 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)

 

 

squattercity's picture
squattercity

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

Benito's picture
Benito

Looks wonderful Rob and sounds like it was a success, can’t wait to hear how it tastes and see the crumb.

Benny

squattercity's picture
squattercity

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

squattercity's picture
squattercity

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

Martadella's picture
Martadella

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!

squattercity's picture
squattercity

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

Benito's picture
Benito

That crumb looks perfect for rye, well done Rob.

Benny

squattercity's picture
squattercity

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

squattercity's picture
squattercity

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

 

Martadella's picture
Martadella

It's going to be very tasty with fennel!  Looks so nice and appetizing. 

squattercity's picture
squattercity

I like it alot ... but

--the crumb is too tight, I think

--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