Muscovite Rye/Podmoskovny Rye (Russia)
Today's bake: Muscovite Rye/Podmoskovny Rye (Russia)
Source: theryebaker.com/muscovite-rye/ by Stanley Ginsberg
- TDW increased from .811 kg to 1.420 kg.
- Hydration increased from 68.59% to 73.23% due to using fresh milled flour.
- Pan size increased from 9″x4″x4″/23x10x10 cm to 15.75"x4"x4"/40x10.16x10.16cm
Substitutions: Organic Rye-Flour-80% Extract-Medium for Russian medium obdirnaya, rye.
Discussion: A nice rye bread from Stanley's website. This turned out to be a really easy 1- day bread to make. I'm going to quote Stanley here for the bread's description because it says it all.
"It’s a beautiful bread, with a thin crust, an open crumb – thanks to gentle handling on the bench and a full 25 minutes of steam – and a flavor profile that features the nutty sweetness of the rye, complemented by a clean, delicate sour finish.
I’ve had this bread with everything from unsalted butter and roasted turkey breast to well-aged Stilton cheese and soppressata, and it was a great accompaniment to all of them. This truly is a simply, yet sophisticated Russian rye bread."
The light sour finish lingers and is really quite nice.
Make again? - Yes, definitely.
Changes/Recommendations: I would probably increase the TDW by 50% so that the pan was entirely filled and reduce bake time a little.