I made a nice little stash of Borodinsky today.
The recipe generally follows rusbrot's formula.
I did use flas made over 24 hours but with steamed orange peel (coarsely ground) as part of the mix with rye malt and water.
Most of the flour is freshly milled whole rye and there is a small amount of Azure's Unifine 100% Whole Wheat flour.
Freshly squeezed ginger juice made up part of the liquid .
The trusty Zojirushi Bread Machine has the perfect baking chamber and temp for this type of loaf.
I had forgotten how tasty these thin slices are!
yea!!! Tasty, for sure, with the inventive combo of orange peel & ginger juice!!! What rye malt did you use?
rob
Hello!
For the flas, I used a rye malt from a hobby brewing shop.
The Borodinsky scald uses the rye malt, solod [ Ebay and also through the generosity of a fellow freshloaf-er :)]
Did you see Panemetcircenses' method of adding VitC when making flas? That is where the steamed orange peel comes in.
Thank you for your enthusiasm always for whole grains!
Would you please clarify how you get and use the rye malt?
Spacebo Bolshoi / Thanks very much
Hello!
Thank you for your interest!
I bought the Briess rye malt (whole grain) from a beer hobbyist shop. With it, I make flas (Type II sourdough).
I also mill this rye malt as part of the flour in 100% whole grain loaves [4% BP (baker's %)].
I buy the solod or "fermented rye malt, red rye malt". I usually use solod in a scald step. Ebay had the brand below a few years ago. I believe others at tfl have used this too. This solod is the middle jar and its color and processing is distinct from a plain roasted rye malt (like the Bamberg rye malt on the end). The solod scald certainly contributes to Borodinsky's color (freshly milled whole rye and whole red hard wheat also have a part in loaf color).
The leftmost rye malt was a homemade solod (a weeklong process!). The rye malt from the hobbyist shop is used for starting this long process of making sold. The color and flavor intensity of homemade solod is not as deep as the purchased one. I kept my work but have not used it much.
Bamberg choc rye malt is a roasted rye malt and I do not think it is a result of a solod like process. It adds a deep color to regular pan and free form loaves.
I hope to work on your rye bialys bake soon!! I never thought about using a pre-ferment as a separate step along with a rye prep. My only experience with a whole wheat poolish for 12 hr is that a combination with a strong white flour (like manitoba) gave better bubbly doughs. I am not sure of the limit (whole wh: white=50:50 or 35:65) on the whole wheat yet.
I ordered a bag of solod for Borodinsky bread. If that doesn't work, I'll try the Briess rye malt, which is more readily available.
I'll try the chocolate rye malt to see if I can turn a pumpernickel darker without caramel coloring, coffee, or cocoa powder.
Yes!! I believe the solod will make a big difference using a scald. I hope you will achieve what you are looking for.
The choc rye malt will give you color for sure!
I always really like your posts, jo_en! It seems to me that you are sooo comfortable in your own space, doing your own thing, and I looove that sooo frickin' much!! 😆😆
I strive to be that kind of person. Keep posting, jo_en!
Jay
Hello!
Thank you for writing! You have a truly FUNNY and FUn way of expression.
I am going to look into your exotic kaffir limes inclusions. I have a tree and have always wanted a way to use the kaffir rinds. Maybe dehydrate the rind and juice sections first and then grind? I think the rye loaf can handle the strong bitterness-will see. Hope I don't have to spend months eating through all the failures. :)
Oh! I happen to have something 'brewing' at the very moment with keffir lime leaves in it! No spoiler though! 😆
While I adore the juice and the leaves, the rind I feel is extremely bitter, more bitter than pomelo rind. But I can see it being candied, after being boiled-and-rinsed at least three times, to get rid of bitterness. After that I'd boil the rind pieces in thick simple syrup, before oven drying them to desired consistency. I've done that candying method with pomelo rind before.
So what I would do: candied rind for inclusion, the leaves for flavor (pureed with liquid of the formula), and the juice for fillings (as lime curd) or soaking syrup (as in savarin/ baba au rhum). Looking forward for your jo_en-ish ideas! 😆
Jay