The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SFBI finnish rye

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jkandell's picture
jkandell

SFBI finnish rye

With cracked rye soaker (ground in coffee grinder) instead of cracked wheat. This recipe is very similar to Glezer's, but with addition of some IDY and a shorter fermentation time. I think I prefer her's since the all-levain dough has a deeper flavor, which helps such a subtle loaf. A hint to anyone trying this recipe: do the folds with wet hands rather than dipping in flour. This is sticky dough and you don't want to make it dry.

Comments

isand66's picture
isand66

Your crust looks great, so how was the crumb and the taste?

dabrownman's picture
dabrownman

gorgeous rye bread...the natural cracked crust reminds me of a Westphalian Rye too.

Happy baking

jkandell's picture
jkandell

Crumb was typical soft moist nature of a relatively unkneaded bead with molasses and wet flax (which is slimy like okra).  Flavor was subtle, with rye and molasses dominating.I subbed cracked rye ( well, coffee-grinder rye kernels) for the cracked wheat, is there was a rye-soaker-sweetness.     Pieces of flax and rye gave a little bite. I actually think I prefer the variation of this formula in Glezer's book ("Dutch Regale's Finnish Rye) cause it has no white flour, twice the rye soaker, and longer fermentation since no IDY boost. 

 

jkandell's picture
jkandell

I got that crust shape by placing the bread into Dutch oven seam side up.