The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

20190423 Rus Brot's CLAS Wheat-rye Rolls

Yippee's picture
Yippee

20190423 Rus Brot's CLAS Wheat-rye Rolls

 

You wouldn't believe these full-flavored, cute little rolls fermented for only about two hours! Amazing CLAS thanks to Rus! 

I used my homemade red rye malt for the first time in this bake, and I'm so proud of myself! 😌😌😌

P.S. How to revive a frozen roll (102g) to get a crispy crust and soft crumb: microwave on power 1 x 30s, then toast @450F x 4-5 mins. Let cool for a minute before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Comments

DanAyo's picture
DanAyo

They are gorgeous.

Yippee, is the malt that RUS uses in his rolls Diastatic or non-diastatic? I assume ND, since it is so dark, but would like to be sure.

Yippee's picture
Yippee

I mean, non-diastatic. 😄😄😄 Thank you, Danny. You may find the procedures on how to make red rye malt in my blog, if you're interested. 

Yippee

SeasideJess's picture
SeasideJess

They look so yummy! They remind me of rhe rolls we used to buy in the Netherlands at the corner bakery for our bread and butter and cheese sandwiches. So good!

Yippee's picture
Yippee

Hi, Jess:

They are crunchy on the outside, slightly malty and sweet and chewy/springy inside.  I'm very pleased with them!

Yippee

Our Crumb's picture
Our Crumb

yippee  - I've long admired but never commented on (that I recall) your blog posts.  Time to speak up and say ... beautiful.  These rolls look spectacular (if that's not overly hyperbolic for just rolls).  You sent me to rus brot's blog and CLAS info.  We are not rye afficianados but I have been thinking about rye rolls for our occasional dinner cheese course.  These would be perfect, if I could make them as expertly as you have!

re:CLAS, it's amazing to me how bread fermentation practices have evolved down such distinctly different paths in different parts of the world.  Now I see that Russia has its own unique practices and god knows Italians treat their lieviti in ways I'm unlikely ever to adopt.

Thank you for this and other postings.  Your baking is the United Nations of bread on TFL.  And so generously (pictorially) documented.

Tom

Yippee's picture
Yippee

in sharing his techniques with me. I'm happy to be the ambassador to bring them to our community.

Thank you for your kind words, Tom.

Yippee

 

P.S. Rus has made other rye rolls that are even cuter than the ones shown here. I will make them soon.  Stay tuned.

isand66's picture
isand66

These look perfect!  I can imagine how tasty they must be.  You know I love making rolls myself so you must send me the formula to try these.

I just finished mixing up 2 batches of dough today as I was off from work.  One dough will be made into rolls to freeze when I need them.  They have some rye and whole wheat along with grilled onions and potatoes.  The dough actually smells good enough to eat :).

Anyway, beautiful bake!

Regards,
Ian

Yippee's picture
Yippee

You may access the formula through the link at the beginning of my post. I know you love making rolls, they are so versatile, aren't they? I'm looking forward to seeing your latest creation, grilled onion and potatoes sound delicious! Thank you for your kind words. Happy Baking!

Best,

Yippee