The Fresh Loaf

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99th bake. 08/16/22. WW, rye, BF, starter, malt, IDY.

idaveindy's picture

99th bake. 08/16/22. WW, rye, BF, starter, malt, IDY.

Aug. 16, 2022.  99th bake.

WW, rye, bread flour, red rye crystal malt, starter, IDY.

I used 20 grams of ground red rye crystal malt for 350 g total flour, which gave a good malty taste, but perhaps a tad too much.  Next time I'll back it off to 5%.

Inspired by other rye formulas, notably Ilya's, this time, immediately prior to baking,  I painted the top of the loaf with a mix of 6:5 ratio of water to dough.  Then after baking, I brushed on a thin layer of a gelatinized mixture taken from a small batch of about 1 tsp corn starch in 1/4 cup water. (I only used a tiny fraction.)


  • 200 g home-milled hard white spring wheat, Prairie Gold. 
  • 30 g home-milled hard red winter wheat, generic, from 2008. 
  • 20 g Simpson's Red Rye Crystal malt, ground from whole kernals. 
  • 6.5 g salt. 
  • 210 g bottled spring water. 
  • mixed above at 10:24 am.

Othe ingredients, mixed together and added as a whole to above:

  • 26.5 g 100% hydration starter, using white bread flour. 
  • 4.1 g discard (wanted to use 30 g of starter but didn't have enough.) 
  • 40 g bottled spring water. 
  • 7.1 g bread spice[1]. 
  • 15 g Gold Medal bread flour. 
  • 70 g home-milled whole rye. 
  • 1/8 tsp Fleischmann's instant dry yeast. 
  • 6.5 g bottled spring water. 
  • Mixed the dry ingredients together. Mixed the starter and water. Then right before adding the soaker, the wet and dry were combined, and then added the 6.5 g water to get hydration right. 


  • 11:45 am - 11:53 am: mixed the above with the soaker. And added another 5 g water. 
  • 12:32 pm: kneaded some. 
  • 1:30 pm: kneaded some. 
  • 2:30 pm: kneaded some. 
  • 2:53 pm: shaped and panned in a Lodge cast iron loaf pan 4LP.  Pan was greased with melted vegetable shortening (generic Crisco) and dusted with durum semolina. 
  • Top of loaf was painted with a 6:5 mixture of water:dough (same dough as loaf.) 
  • 3:59 pm: Covered in aluminum foil.  Baked in toaster oven, 400 F, with both upper and lower heating elements, "Toast Mode". Oven had been pre-heated to 450 F. 
  • There is a 9" round pizza stone sitting on top of the metal guards of the lower elements, but underneath (and not touching) the oven rack. The stone does not touch the heating elements. Being round, it does not cover the entire heating elements, maybe 3" of each one. This is enough to shield the bottom of the loaf pan from direct radiant heat of the lower elements. The loaf pan sits on the oven rack, a fraction of an inch above the stone. 
  • 4:16 pm: Rotate 180 degrees.
  • 4:22 pm: uncover, turn off upper heating elements, leaving bottom elements on, "bake mode."
  • 4:33 pm: turn back on the upper elements, "toast mode."
  • 4:44 pm:  Previous loaves took only 45 min to bake, but inner temp was only 188 F.   De-panned and put back in oven on rack.
  • 4:58 pm: 206 F.
  • After baking, I brushed the top with a cornstarch glaze. Approx 1 tsp cornstarch in 1/4 cup water, heated until gelatinous. 

The only difference from the previous loaf  I can think of that made it require 14 more minutes of bake time is painting the top with water+dough.








[1] A batch of my bread spice is:

  • 1 tbsp whole dry anise. (Use another tbsp of fennel if you don't have anise.) 
  • 1 tbsp whole dry fennel. 
  • 2 tbsp whole dry caraway. 
  • 4 tbsp whole dry coriander. (It's hollow and lightweight.) 
  • Toast the whole spices in a pan until aromatic. 
  • Let cool. 
  • Grind in a whirly spice/coffee grinder. 

I originally got it from Hanseata. She used 1 part fennel, 1 part caraway, 2 parts coriander. Toasted first, then cooled, then ground. I split the fennel into 1/2 anise, 1/2 fennel.


HeiHei29er's picture

Looks great Dave!  You’ve been nailing the rye bakes.  The color on that crumb just looks like it should have some chocolate tones in the flavor.  Looks like it would make the perfect grilled sandwich!

idaveindy's picture

Gee, now I'll have to do the next one with 1/2 chocolate-y malt and 1/2 red rye crystal. ;-)

This one does have a nice malty aroma and flavor, but it is not sweet, so it begs a sweet topping such as jam, or else a savory meat/cheese topping.

This bread, #99, goes well microwaved with butter.  My toaster oven doesn't toast well, but I tried, and didn't get it sliced thin enough, so one edge burned while the inner center was still moist. I'll try with a regular toaster.

My favorite taste in this general formula series of bakes was #97,
which had a seed topping and ground flax/chia in the dough, no malt.  The only negative of #97 was it dried out too quickly, which I think was because I didn't allow enough water to hydrate the flax/chia, which takes up to 3 times it's weight in water.

I need to get more whole flax, and get some more poppy seeds for the toppings.


I think I'm going to save the malt for the mostly-rye loaves, and 100% rye loaves.

For now, I'm going to work on perfecting/duplicating #97 (70% WW, 20% whole rye, 10% BF, no malt). Then I'll move on to a panned Borodinsky, 80% whole rye, 10% WW, 10% BF, red rye crystal malt, + either raw sugar or molasses.

I may also play around by adding the chocolate-y rye malt and red rye crystal malt to Denisa's 100% whole rye recipe.

But I still feel there's a Borodinsky out there calling my name. I've got some pre-WWI Jewish ancestors from Russia.


Here's a post with pics and links (to the brewing supply store) of the roasted malts that I've been using.
1. Weyermann Chocolate rye malt, bake 98. 
2. Simpson's Red rye crystal malt, bake 99. 
3. Briess Midnight wheat malt (coffee flavor). Just tea. 
4. Weyermann Chocolate wheat malt, chocolate flavor.  Just tea. 
5. Weyermann Carawheat malt, caramel flavor. Just tea. 

HeiHei29er's picture

I’ll have to take a look at #97.  Planned to do some whole grain pan loaves next, so I’ll see if I can replicate it.  I think I have all those ingredients.  

If you want a sidetrack, this is my favorite rye that I’ve made so far.  I think it could easily be done with a rye starter instead of the sour YW or LAS.  I’ve made it 3 times and it has that mild chocolate tone (to me at least) each time.  I planned to revisit it with a rye starter that I’m building.  Will put it on hold and try #97 first. 👍

idaveindy's picture

Looks like we both like whole grains and seeds.

Ilya Flyamer's picture
Ilya Flyamer

That's a nice looking rye loaf, have you tried including a scald yet? And I really recommend getting some red rye malt, it's really in a different class compared to crystal rye. If you want to go down the Borodinsky route, it make a difference!

And glad to be an inspiration to you, these techniques came to me primarily from Rus Brot!

MTloaf's picture

Start the drumroll for #💯 Ready the trumpets 🎺🎺🎺 The world awaits with baited malt breath for the cumulative results of 99 rounds of practice all leading up to what most assuredly will be something incredible to behold. The Centennial Loaf! 
No pressure, you got this, Good luck!