CalBeachBaker's blog

Today's bake: Danish Rye Bread   Ragbrod (Denmark)

Source: The Rye Baker by Stanley Ginsberg

Notes: Scaled to 2 loaves @ 1.575kg ea. from 1 loaf at 1.800kg.

Substitutions: None

Today's bake: Pumpkinseed Rye   Kurbiskernbrot (Germany)

Source: The Rye Baker by Stanley Ginsberg

Notes: Increased dough to make 3 loaves @ 721gr each.

Substitutions: None

Today's bake: Laminated Honey Rye

Source: Living Bread by Daniel Leader

Notes: Doubled original recipe of TDW 1.055kg.

Substitutions:  AP flour for Type 55, Used plant-based butter.

Today's bake: East Berlin Malt Rye -  Malfabrot (Germany)

Source: The Rye Baker by Stanley Ginsberg

Notes: None

Substitutions:  None

Today's bake: Slow-Baked Finnish Rye   Jalkuunileipa (Finland)

Source: The Rye Baker by Stanley Ginsberg

Notes: I scaled Stanley's recipe to make 2 small loaves instead of single larger one.

From - 1 @ TDW: 1.383kg   Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM
To -     2 @ TDW: 1.210kg   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM

Substitutions:  None

Today's bake: Community Bake - Infinity Bread

Source: pmccool

Notes: None

Substitutions:  None

Today's bake: Weinheim Carrot Rye   Weinheimer Mohrenbrot (Germany)

Source: The Rye Baker by Stanley Ginsberg

Notes: None

Substitutions:  None

Today's bake: Honeyed Spelt and Oat Levain

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Notes:

Substitutions:  None

Today's bake: Sauerland Black Bread - Sauerlander Schwarzbrot (Germany)

Source: The Rye Baker by Stanley Ginsberg

Notes:

• Changed TDW from 1.291  kg  to 2.259 kg.
• Pan Size - From: 1 @ 9in x4in x4in / 23cm x10cm x10cm  To: 2 @ 7.88in x4in x4in / 20cm x10cm x10cm. 
• Hydration from 74.83% to 76.77% due to using fresh milled grain.

Substitutions:  None

Today's bake: Ukrainian Black Bread - Chornyy Khlib

Source: The Ukrainian Classic Kitchen - Olga Drozd

https://www.ukrainianclassickitchen.ca/index.php?topic=1255.0%20%20%20by%20Olga%20Drozd