May 4, 2023 - 9:06am
Lyubitelsky Rye (Russian)
Today's bake: Lyubitelsky Rye (Russian)
Source: Breadlines Spring 2016 - BBGA by Stanley Ginsberg
Note: Changed TDW from 1.25 kg to 2.188 kg., Molasses - Blackstrap, Unsulphured for Dark Molasses
Discussion: Continuing my explorations of rye breads - This is a first attempt at making this bread which turned out very nice. It has a moderately dense crumb with a nice sour dairy flavoring and a roasted dark beer/caramel taste to the crumb that is all nicely contrasted with the citrus flavor notes of the coriander powder and seeds.
I enjoyed this bread alone but it would pair nicely with most strongly flavor foods.
Make again? - Yes
Changes/Recommendations: None
Ratings
Share
Comments
That looks absolutely delicious! This rye is another one on my to-do list.
What kind of red rye malt did you use? Did you use crystal rye brewer's malt or fermented rye malt (solod)?
How do you maintain the temperature of the scald?
It was!
I sprouted then dried some rye berries, then lightly toasted them, and then ground them.
I'm using a Brod & Taylor proofer - In Slow Cook Mode temperatures may be set from 85-195 °F / 30-90 °C in 5 degree increments.
Another beautiful rye bake Tony, you are gradually making it through Stanley’s list of rye recipes. So impressive.
Benny
I am enjoying the rye breads, some more than others. Between Stanley's book and web site there must be a ~100 breads; but mostly I am focused on breads that are more challenging and one's we're not likely to find in stores.
Tony
I really like that looks of that too! Yum!
Thanks jo_en
Hi,
Can I check the times?
Scald is 10-12 hrs? I've only done 3-5 hr for a scald.
====
Levain (Rye Culture is added to 354 gr med rye and 283 g water) <-- this is also 10-12 hrs? ]
====
Are Levain and Scald done simultaneously, in parallel?
I wrote this onto foodgeek just for myself.
https://fgbc.dk/35m9
I hope to try it sometime this month! It looks so good. :)
Do you think some extra orange zest would fit the flavors?
Thanks for showing us these bakes!!
jo_en,
I'm glad you are enjoying my bakes, it's a lot of fun to explore the different varieties from different countries.
Both Levain and Scald are 10-12 hrs - see the image below.
I was going for the original formula but orange zest would probably taste good as an addition.
This format is from the Bread Baking Guild (formula and process) which I like but I modified it a little and added a schedule on the side for my convenience.
Here's the link to Stanley's document - it's worth a read http://theryebaker.com/wp-content/Ginsberg_BreadLines-2016.24.02.pdf
Capture.JPG
Nice looking rye! Well done.
Thanks semolina_man
Looks like a tasty rye just like it’s supposed to.
Thanks Ian
Hi,
I tried it!! It is really delicious though I ran into flour shortages and had to go whole rye after the scald. To offset the extra fiber of the whole rye, I used AP for the whole wheat in the final dough.
I also read how some like fresh ginger (I had some grated soaked in lime/lemon juice) with rye and had that also with a wad of orange zest. Raisins were my add in and I had the Bamberg Chocolate Roasted Malt rye to grind up for the toasted pale rye malt.
Clas was used in an equal weight for the rye starter. The hydration was different but no need to adjust the rest of the recipe.
I love the color and the citrus/ginger/raisin flavors --- delightlful.
There is a bit of sludge at the bottom- I went pretty high on hydration due to whole rye and had included some of the lemon juice that the ginger was soaking in. I also baked in Zojirushi Bread Machine. The temps did fluctuate and when the max time ran out I had to finish the bake in my toaster oven. :( I eneded at 210F.
I can see now how one can go through a loaf in a week or less :).
Thanks again for all your bakes!
You're welcome jo_en
Glad to hear of your success and that you are enjoying the added flavors! I'll be baking and then posting more rye breads in the future so stay tuned.
Tony