February 14, 2016 - 4:03pm
An outstanding Russian rye bread -- Moskovskiy Rzhannoye Khleb
I'm a great fan of Russian rye breads: I love their dark color, intensity and the complexity of their flavor profiles. This one is one of the best I've baked so far -- a tender, open 100% rye crumb, the spiciness of rye and cumin, chocolate notes from the red rye malt and an amaizingly delicate, well-balanced sour finish.
The formula, which consists of a sponge, a scald and a yeasted scald-sponge (opara), in addition to the final dough, is here. [1] Enjoy!
Stan