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

The Roadside Pie King's picture
The Roadside Pi...

From Stan's The rye baker...

 Salty rye rolls.

Yippee's picture
Yippee

How did they taste, Will?

 

The Roadside Pie King's picture
The Roadside Pi...

 A few of us from Stan's FB page baked a few of the formulas from that book. At the time I did not have a sourdough starter, so only formulas that did not call for one. It was fun and we made some nice rye breads.

Kind regards,

 Will.

Yippee's picture
Yippee

or pizza only these days? I like Stan's rye cracker formulae a lot, but have tried only a couple of his other formulae. I like your videos, which are often simple with good background music. I prefer following video instructions to formulae in a book, hence Rus is my go-to source for rye bread.

Yippee

The Roadside Pie King's picture
The Roadside Pi...

Baguettes and pizza this month. 

This was one of my last attempts. My own adaptation of Rose Levy Beranbaum's Jewish rye.

Jewish Rye

dabrownman's picture
dabrownman

These look  terrific Yippee and they they have to taste great.  Crust, crumb, spring, bloom and color are a;  perfect!  Ian will be jealous and I know Lucy is!  Well done and happy baking!

Yippee's picture
Yippee

I couldn't believe how flavorful they were, it's out of this world! I have no words for it! You have to try it to understand what I mean!

Glad to hear from you. Hope all is well.

Best,

Yippee