Rye bread, anyone?

[bor]

Greetings! Just introducing myself here. I bake rye bread, with a special liking of Lithuanian scalded breads. 

 

Looking forward to learning here

 

Edited December 2, 2020 by bor (log)

[weinoo]

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

[bor]

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 December 2, 2020 by bor (log)

[AAQuesada]

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.

[bor]

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

[gfron1]

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.

[bor]

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 December 17, 2020 by Smithy
Continued topic in a forum that doesn't lock (log)