July 10, 2023 - 2:02pm
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.
Ratings
Enjoy
Tony
Comments
another killer bake, Tony!
Rob
Thanks for the kind words Rob.
Tony
Another great looking rye loaf Tony, well done.
Benny
Thanks Benny
I am enjoying the rye journey. More to come.
Tony