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Rye bread, anyone?


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12 hours ago, weinoo said:

Are they 100% rye, and if so, how do you do the kneading?

Yes, 100%. The dough is consistency of clay, super sticky - especially the scalded dough. There's really no kneading in the same sense as in wheat, just mixing. Mostly with hands with wet latex gloves on

Edited by bor (log)
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Wow, That is a beautiful bread in your avatar. Look forward to learning from you. I know i've been wanting to make a dark rye like that without resorting to lots of colorants like cocoa powder, espresso & molasses as is often recommended.

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19 hours ago, AAQuesada said:

Wow, That is a beautiful bread in your avatar. Look forward to learning from you. I know i've been wanting to make a dark rye like that without resorting to lots of colorants like cocoa powder, espresso & molasses as is often recommended.

No colorants:) The darkness comes naturally with some insane biochemistry of rye fermentation which I know little about. Eastern European breads also use great deal of malt rye of different kinds, which affect color too

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I've been on a rye kick lately, although my attention span is not allowing me to do a starter. I've been using THIS book which is really, really good. I've mostly done my Finnish rye and Icelandic, but lately have been branching out. Most recently a hard apple cider rye. The biggest challenge for me has been remember, as with all bread baking, that flours vary in their milling and dryness. A few adjustments normally gets me back on track.

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I started with the same book! But haven't had much luck with it. Most of what I have learned so far is coming from rus brot blog and youtube channel (in Russian). A throve of knowledge, the guy is truly unique. Heavy on technology, but with a specific focus on home baking.

 

The flours are so variable. I zeroed in on a local (MN) supplier and just use their whole grain flour all the time, adapting all recipes to it.

 

 

Host's note: this discussion continues in the Pastry & Baking forum's topic Rye Bread: Tips, Techniques & Recipes, starting here.

Edited by Smithy
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