20190302 The most delicious rye bread ever - Rus Brot's Latvian Salinātā rudzu rupjmaize
Don't trust me if I tell you the statement because I'm just a novice rye baker; but if Rus says so, it's probably true!
This is the most demanding formula I've ever tackled. I messed up every stage at least once. Even the loaves you see below have defects - I forgot to shape them in the typical "submarine" form because I'm so used to shaping the "torpedo" Borodinsky. And one loaf got that unwanted "scoring." Otherwise, I would have considered myself done with this bread and move on, but I guess not yet. I am out of berries so I can only make it again when my 25-lbs order arrives.
Because of making this bread, I've started grinding rye berries to get the required whole-grain flour. I'm not crazy about the extra work it adds to my busy schedule, but I'm glad I'm no longer an "outsider" when you guys talk about milling.
This bread requires a thermophilic starter, which is quite tricky to make due to the specific high-temperature requirement. I bought a BT especially for making this finicky starter. But to my disappointment, I had to work around it to reach the ambient target temperature. Can you imagine my frustration?!
So with all that "hardship," what do I get eventually? The thermophilic starter/sourdough re-balances the maltiness in the scald. The resulting loaf is a refreshingly fruity, moist, and springy 90% whole-grain rye bread. My favorite way of eating it is not with butter, not with cold cuts, not with cheese, not with sardine and whatnots, but by itself. I don't even toast it because toasting ruins the moist crumb. I merely nuke a frozen slice for 15-20 seconds on power 1, and I get a warm and aromatic, slightly sweet springy slice of rye bread with a thin, somewhat chewy crust. So rewarding and satisfying after all the hard work!
Give it a try if you're ready for a challenge! Thanks to Rus for another delicious rye bread!
Off it goes to
Misshaped, so I have to re-bake
My first rye bread using home-milled, whole-grain rye flour
The fussy thermophilic starter
Then you make the thermophilic sourdough
The "scoring" was not supposed to be there.