The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Russian Rye - The Making Of

Juergen Krauss's picture
Juergen Krauss

Russian Rye - The Making Of

Hi, This is The Making Of ...

Russian Rye

from Andrew Whitley's "Bread Matters.

Photos and timeline from refreshing the "production sourdough" to the finished bread are in this post (** Now with crumb shot **),

you can find notes about the formula here:

The kitchen was around 22C all the time.

Tuesday night, 23.09 hours: Took the mature culture from the fridge and mixed up the "production sourdough"

Mature culture:

Production sourdough right after mix at 23.14 hours:

Production sourdough at Wednesday, 6.09 hours: Quite frothy, but smelling not yet right

Another view:

The production sourdough at 11.58 hours, smelling and tasting fruity/sour, ready for mixing:

The paste, mixed, at 12.32 hours:

The paste shaped, in loaf tins at 12.36 hours:

Slightly overproofed (I had left the house for longer than I intended) at 16.40 hours, ready to go into the oven:

After the bake, at 17.22 hours:

No oven spring - as I said, the proof was on the long side.

Out of the tins:


Crumb shot at Thursday, 06.07 hours:

The crumb has not quite set at this time, the taste is very promising, but needs as well more time to develop.




GermanFoodie's picture

starter! :) Nice loaves, too - wish you would have cut one up & showed us the crumb!

Juergen Krauss's picture
Juergen Krauss

These loaves need a lot of time after the bake!

Thank you,


varda's picture

now I have a benchmark.   Thanks so much for the detailed post.   I guess it's fair to say that when it says frothy, it means frothy.    Looking forward to the crumb shot as well.    Nice bread.   I hope you have creamcheese at the ready.  -Varda

Juergen Krauss's picture
Juergen Krauss

Thank you, varda.

I am thinking of smoked salmon or trout, with a dab of whipped cream and horseradish


varda's picture

How could I have been thinking creamcheese when smoked salmon, whipped cream and horseradish are on tap.  Sounds delicious.  -Varda

freerk's picture

Woe Juergen, this looks so great! Onto the baking list here!

thank you for sharing


Juergen Krauss's picture
Juergen Krauss

Thank you, freerk.

I am sure you'll enjoy.

CarlSF's picture

Hi Juergen,

Since you're in the UK, have you ever thought about visiting Andrew Whitley's bakery to sample his Russian Rye bread to see how it really taste and to see if there's a difference in taste between his bread and your bread?


Juergen Krauss's picture
Juergen Krauss

Hi Carl, He lives quite far from me (in Scotland), but he will be in Sussex (near me) in November, and I might have a chance to meet him.

As far as I know he doesn't have a bakery anymore, but runs courses.

Personally I found that the taste of Russian Rye depends more on the flour than other breads I know.

I made it with two different stoneground wholgrain flours (Dove's Farm and Shipton Mill), and with Shipton Mill light rye, the difference between the "Shipton" and the "Dove" loaves (in taste and texture) was surprising.


kolobezka's picture

Thank you for posting the pictures. They are of big help!


Juergen Krauss's picture
Juergen Krauss

you find them useful.