Latgalian rye

 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)