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:

http://www.thefreshloaf.com/node/25608/russian-rye-and-really-simple-sourdough-whitley039s-bread-matters

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.

Cheers,

Juergen

Comments

GermanFoodie's picture
GermanFoodie

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,

Juergen

varda's picture
varda

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

Juergen

varda's picture
varda

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

freerk's picture
freerk

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

thank you for sharing

Freerk

Juergen Krauss's picture
Juergen Krauss

Thank you, freerk.

I am sure you'll enjoy.

kolobezka's picture
kolobezka

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

zdenka

Juergen Krauss's picture
Juergen Krauss

you find them useful.

Juergen