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Scalded Rye Bread - Rzhannoye Chleb S Zavarku (Russia)

CalBeachBaker's picture
CalBeachBaker

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

squattercity's picture
squattercity

another killer bake, Tony!

Rob

CalBeachBaker's picture
CalBeachBaker

Thanks for the kind words Rob.

Tony

Benito's picture
Benito

Another great looking rye loaf Tony, well done.

Benny 

CalBeachBaker's picture
CalBeachBaker

Thanks Benny

I am enjoying the rye journey. More to come.

Tony