Riga Rye - Rudzu Maize (Latvia)
Today's bake: Riga Rye - Rudzu Maize (Latvia)
Source: The Rye Baker by Stanley Ginsberg
Note:Reduced orig TDW from 2.326kg to 1.500kg, replaced dark molasses for blackstrap molasses due to availability.
Discussion:
This is my 1st attempt making this bread and will definitely will be baking it again in spite of some challenges.
The first one was that my yeast was weak/dead, I first noticed during the Scald-Sponge preferment but I became fully aware of the lack of rise in the final dough phase, in an attempt to salvage the bake I added the required amount from a new packet which seemed to help. The second challenge was that I believe I applied to much of the glaze, Stanley isn't specific on the amount.
Changes/Recommendations - Test the yeast, lighter glaze application, increase hydration slightly.
Flours used: Organic Rye-50% Extract, Organic Rye-80% Extract, Unbleached All-Purpose Flour (KA_O), and a little bit of Organic Rye-100% Extract in the culture.
Tasting Notes
Crumb: Sour/Dairy - Plain Yogurt
Crust: Toasty - Malty
Grain Character: Complex - Cooked Whole Grains
Description:
This bread baked nicely although the crust seems a little on the thick and chewy side which is probably a result of my over glazing and the yeast misfortune. The crumb was firm and had nice molasses and caraway seeds flavoring that I enjoy along with the obvious rye flavors familiar to rye breads.
This is a really nice medium density bread and as Stanley says "It goes with everything, from honey and preserves to tart salads and savory meats and cheeses; but this bread is so good that, to me, even a light film of butter is a distraction." I am enjoying it slightly warmed or lightly toasted.
Recipe and Process are below for those that are interested.
Comments
Beautiful! If it tastes as great as it looks, it must be fantastic!
Rob
I am really like this bread. I'm pretty sure it will be even better with health yeast next time.
Tony
Wow the colour of that crust is just gorgeous Tony, nice bake.
Benny
Thanks Benny
For quite some time. I’ve always been unsure whether to commit to the whole giant loaf or divide into two reasonable-sized loaves as you did.
A thick and chewy crust may be normal/desirable for these types of loaves. The Latgalian rye that many people baked recently has the same characteristic, I think. But it is a delicious bread.
A bread for rye lovers for sure, I might make a loaf with and swap out the caraway seed for fennel seed next time to see if I can get a black licorice taste.
Tony