100% Rye Tin Loaf
I've been thinking about making a rye tin loaf off and on for a while and chanced upon a Rye Baker TFL post:
https://www.thefreshloaf.com/node/44945/outstanding-russian-rye-bread-moskovskiy-rzhannoye-khlebv
The post came with a nice looking loaf, so I thought I would give it a try.
As always, a few tweaks:
1) I used 60% freshly milled rye and 40% light rye for the flour mix. Like Stan, I didn't want the crumb to be too solid, so I decided against 100% wholegrain (sorry Suave!)
2) I used "proper" Solod for the red rye malt and malt extract (ND) in place of molasses
3) Stan's timings make for a long baking day, so I made the sponge the night before with a lower temp and bigger flour to starter ratio
4) I gave my diecast alloy rye tins an outing - the hard to find L6 and the smaller L12a Borodino tin
5) Stan's dough weight is a bit off to get the tins full. I've seen (tin vol) X 0.65 or 0.67 for suggested dough weight. The L6 holds 2000ml brimful and in the end I went for 1200g of dough, which worked out pretty well, but I think it would have stood 1300g.
6) I like this type of bread to have shiny tops, so I did the 3 coat system: flour paste before baking and 2 x cooked potato starch paste at the end of baking.
I was pleased with how the loaves turned out. Flavour was good: some mild lactic sour and pronounced malty and aromatic notes. It wasn't as sweet as the Borodinsky I made a while ago - I put this down to using a scald rather than the mash (Zavarka) that my Borodinsky recipe used. A scald will soon cool below mash temperature (but probaly not in a bakery setting), so there won't be much starch to sugar conversion. I'm not sure if the scald is correct or the mash, but if making again I would try the mash.
Lance
Comments
Those look delicious with super loft! Always a fan of 100% rye breads and I especially like the glossy crust.
Thanks Jeff - always good to do a 100% rye now and again!
I read a tip recently on using up any part rye loaves that have gone a bit dry: slice and fry in butter with some sliced garlic. I tried it and it was quite tasty - I added a bit of cheddar cheese on top as well.
Lance
Lance, those loaves look excellent. One thing about the mostly rye breads is that they slice very nicely and can make great open-faced sandwiches with nearly anything on top.
You commented about omitting the molasses in place of Solod, but I wonder what might be the result with including both of those. I am a big fan of Solod and know of no other ingredient that can produce what it brings to the overall flavor (and that is one reason I really like Borodinsky bread), and molasses can inject another unique flavor.
Overall well done by you, and thanks for a nice write-up too.
Happy baking.
Ted
Many Thanks Ted. I didn't use molasses because I thought the flavour might be a bit strong and mask the solod.
Also I did wonder if molasses is a mis-translation, a bit like the infamous cumin saga. A few of the Russian recipes specify a high maltose syrup, so I thought malt extract would fit the bill.
Lance
Good decision re molasses, indeed the original recipe (shown at the link you shared) contains red rye malt and maltose syrup, and malt extract is the best substitute!
The bread looks really nice!
Wow, Lance! Such fabulous looking loaves. I'm sure I would prefer, like you, the mix of light and whole grain more than 100% whole grain. Breads like these are beyond my rye-handling skills at this point, but you give me something to aspire to.
How long did you wait before slicing?
Love how well-used the pans look.
TomP
Thanks for confirming my thoughts on the syrup, Ilya - great to have some expert input!
Tom, I'm sure you could make this with ease - some aspects are easier than wheat breads - no shaping, no scoring, no retarding. Of course, mixing might be a bit challenging by hand, but I'm sure not insurmountable.
Regarding timing, I cut into the bread the day after baking.
Lance
Beautiful bread Lance, thanks for sharing. I really like the shiny look and will try the flour paste (rye also?) and starch with my next rye.
Also interesting discussion about maltose syrup and solod, if you do try both together would love to know how it went.
-Jon
Yes, the flour and starch washes are the way to go for shiny crusts - and not just rye breads, either.
I didn't use maltose syrup, but I think malt extract I used will be pretty close, maybe just a bit thicker.
Lance
Jon wrote "Also interesting discussion about maltose syrup and solod, if you do try both together would love to know how it went." This and Ilya's comments prompted me to look at various recipes for breads from this region that I have made, and I found the following.
Borodinsky (1940): Solod and Malt Extract
Borodinsky Supreme: Solod and Molasses
Black Rye Bread (Ginsberg): Solod
Lithuanian Black Rye (Troy): Solod and Blackstrap Molasses
It seems that Solod can be used by itself or in combination with various molasses and malt substances. There are of course several other ingredients in these breads.
Those loaves are a triumph Lance. The glossy crust and the beautiful crumb, outstanding.
Benny
Thanks Benny, looking forward to more bake posts from you now your are "back oop North" as they say in Lancashire - I just hope you don't have Lancashire levels of precipitation!
Lance
Our first day back in Toronto we had sunny warm conditions with a high around 18°C. Yesterday and today it is raining and low teens. The rain is needed, hopefully we can avoid the severe forest fires we had all last summer which brought horrible air quality conditions.
Benny