Corvus Corax Bakes

Introduction

One of our BreadClub20 bakers, Corvus Corax, specialises in recipes that incorporate a good deal of heritage grains, rye flours and have their origin in Northern and Eastern European baking traditions. The following formulae and processes are also available from the BreadClub20 Facebook group page but have been brought together here for the convenience of our bakers.

Danish rye grain bread with barley

A very, very simple rye bread from Camille Plum’s The Scandinavian Kitchen with a few changes of mine. Now with barley!

https://crucide-livejournal-com.translate.goog/248883…

https://crucide.livejournal.com/248883.html

Sourdough:

  • 25 g mature rye sourdough
  • 80 g wholemeal rye
  • 60 g water

Mix all ingredients and leave for 3.5-4 hours (or longer if necessary) at about 30°C.

Second sourdough:

  • 150 g of sourdough
  • 100 g of grain mixture
  • 50-100 g of wholemeal barley
  • 1 g of salt
  • 10 g of honey
  • 400 g of boiling water

Grain mixture: linseed, crushed grain, poppy seeds, seeds in any proportion. I took 50 per cent. flaxseed and 50 per cent. pumpkin and sunflower seeds.

Mix all the ingredients in a bowl, tighten with cling film and leave for 8-9 hours at room temperature or 4-5 hours at 30C.

Dough:

  • Whole second starter
  • 340 g rye wholemeal flour
  • 10 g honey
  • 6 g salt
  • 1. Mix all the ingredients in a bowl, stir until smooth, cover with clingfilm and leave for an hour at room temperature.

2. Transfer the dough to a greased form, cover, and leave to rise for two hours.

3. Cover the pan with a lid or foil and place in a preheated oven at 175°C (350F). Bake one hour covered, then another hour uncovered. After two hours, remove the bread from the mold, brush all sides with melted butter, place on a baking sheet and bake for another hour. Remove from oven, and let cool completely. It is best to leave this bread to cool until the next morning.

Lithuanian Rye Bread

Lithuanian rye bread with a recipe from https://solnce-pek.livejournal.com/11724.html… . I used 10g white rye malt (as well as red malt -per the recipe)in the mash, the white was not in the original recipe . I also had to lower the hydration by adding some extra rye in the final dough–around a third of a cup.

Levain

  • 20g rye starter
  • 100g water
  • 100g rye

Mix and ferment for 6-8 hours at 84 degrees F

Scald

  • 220g rye flour
  • 10g caraway
  • 23g rye malt(red)
  • 330 g water, boiling
  • 10g white rye or wholegrain rye.

Pour boiling water over 220g rye, 22g red malt and 10g ground caraway.

Stir like a crazy person. When it reaches 150degrees F, stir in 10g white malt.

If it is lower than 140, make sure you heat it up to 150 before adding white malt.

Over 140 degrees F is to denature sticky enzyme.

(Heat up method)Or put everything in a pan and heat up to 150 F and add white malt.

Then in either case hold at 150 degrees F for at least 2 hours. It will turn sweet and slacker, but it is very thick.

Cool scald to 90 degrees F before proceeding.

Preferment:

Measure out 550g of cooled scald and add to it 200g of Levain or use all of 220 g .

Hold at 80+ degrees F for 12 hours or 8 hours at 85 degrees F. It will get soft and swell.

Final Mix

  • All preferment
  • 120g wheat flour
  • 150g of rye flour
  • 1 tablespoon sugar
  • 1 tablespoon sugar beet syrup
  • 8g salt

Knead final dough by hand and it should be like soft , warm clay, not very sticky. Squeeze the dough through your hands.

Form and reform until it feels right hydration that you can form it later.

If not, add flour or water so it is just right texture. I probably spend 5-10 minutes until it feels good.Keep warm at 84 degrees F for 2 hours and it doubles but not falling apart.

Holes on the surface. Then wet moulding of dough and smooth, no seams anywhere. Not even on the bottom. Keep warm for 30 minutes and when pinholes appear on the surface—8 or 10 holes-coat with paste made of 25g leftover dough and 25g water and throw in hot oven. I use 500 degrees F with convection on a pizza stone. Bake for 10 minutes at 500 degrees F, then open oven and cool it down to 450 or so for another 40 minutes. Check for doneness and spray with water and leave in 3 minutes . Take out and coat with cooked mix of 5g starch and 150g water that you made before and cooled down. I use potato starch.

Thiezac Rye Bread

Thiezac Rye Bread. In a little more than two days with no starter to begin with yields this bread. Adapted from The Village Baker by Joe Ortiz. Thiezac is a tiny commune in France.The chef is made on the fly by fermenting rye, water and a bit of honey for 24-36 hours. I’ll add the recipe in the comments. So, if you wonder what all the stuff about starters is about and you want to try-this recipe will give you a bread using a starter that you will make. And if you use a starter, then this is a really interesting way to make bread that gives a honey flavored bread that comes from a very small amount in the levain.

Adapted from The Village Baker by Joe Ortiz:

Chef

  • 1/4 tsp honey
  • 1/2 cup water
  • 1 cup rye flour

Refreshment

  • All chef
  • 1/2 cup water
  • 1 cup rye flour

Dough

  • Refreshment(Levain)
  • 2 cups water
  • 4 cups rye flour
  • salt

Make chef and ferment for 24-36 hours.

Then make refreshment 12 hours

Mix dough-first rise in 1 hour

Shape, second rise in 1 hour. I used Finnish shaping-no banneton.

Bake.

This is a small loaf and I used a small cup. In other words take a cup, any old cup and use it for these “measurements”.

Anadama / Steel Oats / Whole Wheat Mash Sourdough

The purpose of the mash is to activate the enzymes in the grain or starch and have the enzymes reduce the starches to simpler sugars which are consumed by the bacteria and yeasts in the levain. So, the real question is: why go through the bother to do this? Most flour by itself does not have much flavor because we cannot taste long complex carbohydrates . We use sourdough levain to break down the sugars the bacteria consume into complex flavors. But to get the complex carbohydrates to be consumable by the bacteria, the enzymes first break up the complex carbohydrates . So, to get maximum flavor in a bread, we want the enzymes to be active BUT too much activity causes gumminess. This is where the acid in the levain comes in to control the enzymes. And the recipe for a mash uses all these factors to attempt to extract all the flavors it can and still leaven the bread and no gumminess.

Look at this differently: suppose you have say cornmeal and you want to incorporate it into a bread. You could just cook it and add it in and say that is it. Or you could use it in a soaker and here you would add water, cornmeal and salt–the salt to control the enzymes. Or you could make a mash to do the opposite-make the cornmeal’s enzymes active and then use sufficient levain to consume the sugars made by the enzymes and add lots of flavor–which is done in the preferment step. The fourth option is to make a porridge of the grains then inoculate it with a small amount of starter and then incorporate this as an addition. After it is fermented in 2-4 days. This is what is done in Tartine. As a baker, you choose!

As for the amount of steel cut oats-this part is up to you as you can always add more porridge into your bread , of course. But here the goal is to add flavor and I think you’d find more intensity and complex flavors from the mash than just by using them as an addition-but if you want more oat goodness, just add more to the dough as well as the mash.

Levain

  • 15g starter
  • 40g water
  • 60g whole wheat

Mix and ferment overnight at RT

There are two options for the second build for the levain.

First option:

  • 115g levain from morning
  • 73g water
  • 91g whole wheat flour

Mix, knead, ferment for 3 hours until ready to fall apart.

Second option -larger and 65% hydration –very useful for spelt.

  • 115g levain from morning
  • 80g water
  • 120g flour

Mix and knead and let ferment until it falls apart-6 hours or so.

Mash

  • 220g water
  • 99g flour*** ***In case of Anadama bread this is 99g cornmeal, **for oat bread use cracked , steel cut oats cooked, * for whole wheat mash, use whole-wheat flour or cracked wheat cooked
  • .25tsp diastatic barley malt or 10 g diastatic malted rye

Mix, bring to 65 degrees C, add diastatic powder, and hold for 3-6 hours at 65 degrees C.

At this point both levain and mash can be put to sleep in fridge for a few days until the baker decides to make the bread.

Preferment

  • All mash
  • All levain

Mix and ferment 6-8 hours or longer until it is bubbly and has fallen.

Final dough

  • All preferment
  • 230g whole wheat flour****. For Anadama bread, add an additional 45g of molasses/molasses to taste.
  • 5 g salt

Mix all in final dough

S&F every 10 minutes then every 15 minutes. S&F for the first hour. Adjust hydration as necessary after third set of S&F..

Bulk in 2 hours and into banneton. Heat oven to 450 degrees F

Proof in fridge for 2 hours. Bake at 425 covered for 20 minutes and uncover for total time 44 minutes.Anadama/Steel Cut Oats/ Whole Wheat Mash sourdough

I used blue cornmeal in this one and the acid from sourdough turns the blue cornmeal to red, just like litmus paper.

Vinschgauer /rye rolls with a simple scald

Vinschgauer /rye rolls with a simple scald.Water, flour, salt and spices-nothing else. 80% rye(mostly rye meal, rough cut) and 20% wholewheat with spices. In the comments I’ll put the recipe I used and the one I started with and since I do not use yeast,I introduced a fermented young scald to stimulate yeast growth.

point of departure https://brotwein.net/brot-vinschgauer-vinschgerl-paarl-2813

Rye sour:

  • 60g rye meal
  • 60g water
  • 60g starter

Mix and ferment for 4 hours at 28C

Simple scald

  • 30g rye meal
  • 10g red rye
  • 160g potato water or use plain water boiling—potato water is pure gold
  • 1 tsp each of fennel, caraway, clover
  • .5 tsp coriander
  • Mix everything and cover until cool

Preferment:

  • Scald all
  • Rye sour
  • Mix and ferment until you have bubbles-2 hours at 28C

Mix

  • Preferment
  • 110 rye meal
  • 60g wheat wholegrain
  • tsp salt ~ 5g

Mix and ferment for an hour

Roll out dough into 5 balls in rye flour

Start oven and take dog for walk

Let rise until cracked and bake total of 23 minutes @230C

I cover for 15 then uncover

Miche, Pointe-à-Callière:100% whole wheat with open crumb.

he last time I was at King Arthur bakery in Vermont, I met James MacGuire of Montreal. He is known for adapting Raymond Calvel’s Le Gout du Pain to American ingredients and translation of Calvel’s book. In Hamelman’s book “Bread” is the recipe for Miche, Pointe-à-Callière by MacGuire. This large, flat loaf is an “authentic rendition of the type of bread eaten by European settlers of Canada.”

I modified the recipe to use fresh ground whole grain wheat flour(Rouge de Bordeaux) instead of high extraction wheat flour

And I made it a third size of giant size loaf in the recipe in “Bread”. MacGuire also wrote a small monograph on rye breads and is a very generous man sharing his time

Step 1: make a small firm starter

  • 16g flour
  • 9g water
  • 3g starter
  • Ferment for 12 hours at room temp.

Levain build:

  • 88g flour
  • 53g water
  • 18g starter from step 1.
  • Ferment 12 hours at room temp, 21C

Final dough

  • 350g flour
  • 305g water
  • 140g of levain or use it all
  • Salt

Mix all except salt and let go for 20-60 minutes.

Add salt and levain and knead until smooth.

Bulk in 2.5 hours, with 3 stretch and folds.

Reshape, shape, and into banneton for 2 to 2.5 hours at room temp with dough temp at 24C.

Bake at 225C for 15 minutes covered and reduce temp to 215C for total time of 50 minutes.

Danish Rye

Danish rye from recipe by Camille Plum’s The Scandinavian Kitchen . I scalded the seeds and rye mix in second stage of the levain.

A very, very simple rye bread from Camille Plum’s The Scandinavian Kitchen with a few changes of mine.

Sourdough:

  • 25 g mature rye sourdough
  • 80 g wholemeal rye
  • 60 g water

Mix all ingredients and leave for 3.5-4 hours (or longer if necessary) at about 30°C.

Second sourdough:

  • 150 g of sourdough
  • 100 g of grain mixture
  • 50 g of wholemeal flour, wheat or rye
  • 1 g of salt
  • 10 g of honey
  • 150 g of water

Grain mixture: linseed, crushed grain, poppy seeds, seeds in any proportion. I took 50 per cent. flaxseed and 50 per cent. pumpkin and sunflower seeds.

Mix all the ingredients in a bowl, tighten with cling film and leave for 8-9 hours at room temperature. If desired, you can pre-fill the grain mixture with all the water for an hour or two.

Dough:

  • Whole second starter
  • 340 g rye wholemeal flour
  • 10 g honey
  • 6 g salt
  • 250 g water

1. Mix all the ingredients in a bowl, stir until smooth, cover with clingfilm and leave for an hour at room temperature.

2. Transfer the dough to a greased form, cover, and leave to rise for two hours.

3. Cover the pan with a lid or foil and place in a preheated oven at 175°C (350F). Bake one hour covered, then another hour uncovered. After two hours, remove the bread from the mold, brush all sides with melted butter, place on a baking sheet and bake for another hour. Remove from oven, let cool completely. It is best to leave this bread to cool until the next morning.

German Domberger rye bread

https://m.tagesspiegel.de/…/backen-mit…/19688214.html

Rye bread(Amount makes one loaf)

Make basic sourdough

  • 8 g sourdough culture (see booty bread recipe)
  • 80 g organic wholemeal rye flour (eg “Lichtkorn”)
  • 80 g water

Mix all ingredients and let rise as warm as possible (ideally 21 to 25 degrees C) for 16 to 24 hours.(70-77 degrees F). Best close to 24 hours.

Use it to make whole sourdough

  • 168 g basic sourdough
  • 120 g organic wholemeal rye flour
  • 213 ml water (26 degrees)(80 degrees)

Knead everything slowly together until a very sticky dough is formed. Let rise for three to four hours at 25 to 32 degrees C(77-90 degrees F). The sourdough should have a lively bubble and taste pleasantly sour. Bubbliciousness!

Making bread dough

  • 497 g wholemeal sourdough
  • 300 g wholemeal rye flour
  • 5 g salt

125 ml water (26 degrees)(80 degrees F)—95g water is good to start with and adjust up as needed.The hydration is flour dependent.

Knead everything together by hand, keeping the temperature of the dough high (approx. 30 degrees C)(86 degrees F). After resting for 60 to 70 minutes, shape it into a round shape. Place lightly floured in a bowl with the overlapping end facing down and let rest for another 20 minutes at room temperature-I have kept it closer to 30 minutes at 90 degrees F.

to bake

Preheat the oven to a good 260 degrees (preferably bake on a stone plate, but you can also do without it). The heat should surround the bread as quickly as possible during baking. The easiest way to do this is to spray water on the wall of the hot oven with a spray bottle. Two to three splashes are enough.

Slide in bread and after 20 minutes reduce the oven temperature to 190 degrees(375 degrees F). Bake for another 25 minutes.

To check, take the bread out of the oven after baking and briefly tap on something hard – it should sound hollow. Let it cool down, ideally let it rest overnight so that the bread aroma can develop optimally.

Hydration is 84 % as written. 504g flour and 422g water. 77% with 95g water in final dough.

Finnish Christmas bread(JOULULIMPPU,rye and wheat) and custard spelt(100% spelt).

JOULULIMPPU – SPICY FINNISH CHRISTMAS BREAD with Sourdough adapted from https://ketunhanta.blogspot.com/…/joululimppu-christmas... which was adapted from Heléne Johansson: Bröd från Brunkebergs Bageri. Super soft- and 98% hydration dough.

Recipe:

Scald:

  • 165g boiling water
  • 60g rye flour
  • 22g rye malt meal
  • 5g fennel seeds
  • Mix and let stand until cool.

Levain:

  • All scald
  • 50g rye starter, 100% hydration
  • 50g water
  • Ferment for a few hours until it rises by 50%(use very young)

Final mix:

  • All levain
  • 220g wholegrain wheat flour
  • 40g dark syrup
  • 3g sea salt

Mix all and stretch and fold for each 20-45 minutes for the first 3 hours. Add in additional 38g of water during the end of the three hours.

Form into boule and let rise for an hour to 1.5 hour.Dough temp is 80 degrees F.

Brush on beaten egg and bake 35-38 minutes all uncovered on a stone so paper thin crust all baking at 350 degrees F. Done.

Danish Rye

Rye sour:

Spelt with custard Rye

Spelt with fermented simple scald

Scald:

  • 40g spelt flour
  • 150g water

Heat until 150F and it will be like pudding.Let cool for a few hours.

Levain:

  • 4g rye starter
  • All scald

Ferment for 8-10 hours at room temperature(overnight)

Mix:

  • All Levain
  • 378g spelt flour
  • 150g water
  • 6-8g salt

Mix and let rest for 30 minutes. Then do a series of stretch and folds every 20-30 minutes over 2 hours.

Incorporate ~40g water during the stretch and folds.

Put in fridge 12 hours to finish bulk. Dump out, preshape , rest 20 minutes, shape and into banneton.

Retard in fridge for 6-12 hours. Score and bake 25 minutes covered at 250C, 15-20 minutes uncovered at

200C.

There’s also a modified recipe here:

You can use spelt, emmer or Kamut for the “spelt” in this recipe and what varies is the how much water you add during bulk(bassinage) and I have made it with all three separately and in mixture. I will write up the modified one-very simple modification.100% Spelt with a scald

Levain:

  • 60g wholegrain spelt
  • 40g water
  • 15g starter(100% hydration)
  • Mix, knead and ferment overnight(8 hours) at room temperature. If it is warm, add small amount of salt-1/4 teaspoon.

In morning, it will be swollen and holes appear on surface. You can put in fridge until you are ready to use it later in the day.

  • Scald
  • 25g wholegrain spelt
  • 125g water

Mix and heat until 155F(68C)and stir and stir and it will be like a pudding. Let cool to less than 90 degrees F(30 degrees C) before using.

You can do this in advance and put in fridge.

Main Dough

  • All scald
  • All levain
  • 363g spelt
  • 138g water
  • 6g salt
  • TIME——————ACTION

Mix all together except salt, just a shaggy mess.

:20 Add salt to mix. Use slap and folds to throughly mix. Dough will feel stiff and this is good. You can adjust hydration later.

1:00. Stretch and fold and end with shape as a batard

1:30 Stretch and fold and end with shape as a batard

2:00 Stretch and fold and end with shape as a batard

2:30 Stretch and fold and end with shape as a batard

3:00 Look at dough. Is it holding it’s shape and fermenting too? If yes, stretch and fold and end with shape as a batard and let it go

until 4:00 . If not, then stretch and fold and end with shape as a batard and let it go until 3:30 and see if you have strength to shape

it at 4:30 instead or earlier at 4:00.

4:00 The dough should be puffy and use wet shaping and roll in seed mix and put in banneton lined in cloth (I use cheesecloth)with NO flour

Cover with big plastic bag and put in fridge-it can be 6, 8, 10 hours depending on sourness you want. It will swell 30-40%.

To bake: take dough out and score and bake directly from fridge 245 degrees C for 20 minutes covered. Uncover, drop oven to 190 degrees C for 18-20 more minutes. Should sound hollow when tapped. Done!

90% whole wheat (Rouge de Bordeaux) and 10% rye with caraway, fennel and coriander

Levain:

  • 50g whole wheat flour
  • 30g water
  • 6g starter

Mix and ferment 8-12 hours

Mix:

  • 400g whole wheat flour
  • 50g whole ground rye
  • 360-380g water, warm
  • 9g salt
  • 25 g barley malt syrup
  • 10 g total of mix of fennel, coriander and caraway- all ground, roasting optional. I roast
  • Mix. Let sit 30 minutes.

Rubaud mix and do a stretch and fold, let rest 30 minutes.

Do a series of stretch and folds every 20-30 minutes with a rest in between.

After second set, put in clean utensil with oil and it is sticky. Add water to dough as needed.

After fourth set, put in fridge 8-15 hours. Take out and reshape gently.

Let rest 10 minutes, shape and into banneton and into fridge for 6-16 hours.

Bake at 225C covered for 20 minutes, then bake until done uncovered around 15-25 minutes. Don’t burnt!

100% Kamut

The first time I had Kamut was a bakery in California and I loved it. But when I used preground flour, I detested Kamut. Now I am milling my own flour and I love it again. The recipe I used is all sourdough and is: Kamut flour is denoted by K

Levain:

  • 40g K
  • 20g water
  • 4g starter

Mix and knead and ferment overnight.

Mix:

  • 6-8g salt
  • Levain
  • 360g K
  • 288g warm water
  • 10g honey-optional

Mix and let rest for 30 minutes. Do 4 or 5 stretch and folds every 20-30 minutes and adjust hydration up by slow addition of water.

Final hydration around 85%.

Put in fridge to finish bulk fermentation and can last up to 12 hours and depends on how cold fridge is.

Preshape, shape , put in banneton and return to fridge.

Cold retard 6-12 hours. Bake at 225C for 20 minutes covered, additional 15-20 minutes uncovered at 200C.

Rouge de Bordeaux

Levain:

  • 15g of firm starter(wholewheat )
  • 30g wholewheat flour
  • 20g of water, warm

Mix and ferment at 81F for 3 hours, it will double at least

  • Final dough:
  • Teaspoon salt(heaping)
  • 65g of levain
  • 363g of RdB
  • 309g water

Hold back 30-40g water so total water is 339-349g total in final mix

Add the 309g water to flour and mix so no dry spots. Let it go for an hour.

Add levain, mix and add salt and part of the reserved water. Mix and fold and slap and fold until all is smoother. Then commence to stretch and fold every half hour or so for 3 hours and see if you can incorporate in the rest of the water. Kitchen temperature is 65-70 degrees degrees F and dough temp is less than 70 F.Let go for 3 hours and put in fridge for 6 hours.

Take out of fridge, for an hour, shape, roll in seeds, put in banneton seam down and bulk for 1.5 hours or so.

Bake at 450F covered for 20 minutes, uncover for 17 minutes at 400F.

100% Emmer and Wild Yeast Water

Recipe:100% emmer with wyw and scald

Levain:

  • 60g emmer flour
  • 40g water
  • 10g starter

Mix and ferment overnight

Preferment:

  • 100g wild yeast water
  • 100g emmer

Two steps: 70g wyw and 50g emmer and ferment until bubbly all the way through.

Add rest of ingredients and ferment until doubled. Total 14 hours.

Scald:

  • 26g emmer
  • 125g water

Mix and heat until 70C and let cool

Final mix:

Scald,preferment, and levain

  • 38g water
  • 263g emmer
  • Salt

3 hour bulk, shape and into banneton, 2 hour cold retard.

4 stretch and folds during bulk.

Bake at 220C covered for 15 minutes, 200C uncovered for additional 20 minutes.

Spelt with a Scald

100% Spelt with a scald

Levain:

  • 60g wholegrain spelt
  • 40g water
  • 15g starter(100% hydration)
  • Mix, knead and ferment overnight(8 hours) at room temperature. If it is warm, add small amount of salt-1/4 teaspoon.

In morning, it will be swollen and holes appear on surface. You can put in fridge until you are ready to use it later in the day.

  • Scald
  • 25g wholegrain spelt
  • 125g water

Mix and heat until 155F(68C)and stir and stir and it will be like a pudding. Let cool to less than 90 degrees F(30 degrees C) before using.

You can do this in advance and put in fridge.

Main Dough

  • All scald
  • All levain
  • 363g spelt
  • 138g water
  • 6g salt

TIME——————ACTION

0 Mix all together except salt, just a shaggy mess.

:20 Add salt to mix. Use slap and folds to throughly mix. Dough will feel stiff and this is good. You can adjust hydration later.

1:00. Stretch and fold and end with shape as a batard

1:30 Stretch and fold and end with shape as a batard

2:00 Stretch and fold and end with shape as a batard

2:30 Stretch and fold and end with shape as a batard

3:00 Look at dough. Is it holding it’s shape and fermenting too? If yes, stretch and fold and end with shape as a batard and let it go

until 4:00 . If not, then stretch and fold and end with shape as a batard and let it go until 3:30 and see if you have strength to shape

it at 4:30 instead or earlier at 4:00.

4:00 The dough should be puffy and use wet shaping and roll in seed mix and put in banneton lined in cloth (I use cheesecloth)with NO flour

Cover with big plastic bag and put in fridge-it can be 6, 8, 10 hours depending on sourness you want. It will swell 30-40%.

To bake: take dough out and score and bake directly from fridge 245 degrees C for 20 minutes covered. Uncover, drop oven to 190 degrees C for 18-20 more minutes. Should sound hollow when tapped. Done!

10% rye and 90% low protein flour

  • 15-20g starter depending on temp of kitchen
  • 360g all purpose flour
  • 40g rye flour
  • 6g salt
  • 320g water.

Mix and let rest 30 minutes.

Then do a stretch and fold every 20-30 minutes a total of 4 times.

Let it sit on counter for 6-8 hours until full of bubbles.

Preshape, rest 10 minutes and shape and into banneton for 8-12 hours in fridge. If your fridge is cold, it will not swell up much.

Don’t worry! Heat up oven and score and bake at 450 degrees F for 20 minutes covered, then 17-20 minutes uncovered at 400 degree F.

Estonian rye with a fermented, malted scald

Estonian rye with a fermented, malted scald

The next photo is the fermented malted scald.

Here are two different ways to make this bread-one works better with some flours, the other works better with others.Estonian rye with a scald–

Scald:

  • 500g boiling water
  • 100g rye
  • 30g red malt
  • Spices(coriander, juniper and caraway)
  • 10g white malt or wholegrain rye
  • Mix all except 10g rye and cool to 65C and add 10g white malt or wholegrain rye.

Hold at 65C for2+ hours

Levain 1:

  • 1 TBS rye starter
  • Scald cooled to 32C

Mix and ferment for 16 hours until bubbly and sour.

Preferment:

Levain 1

100g rye flour

Mix and ferment at 29C until sour~3 hours

Final mix:

  • All preferment
  • 10g salt
  • 300g rye flour
  • Some sugar

Mix rest of ingredients. First rising in 2 hours-bubbles on surface.Put in small pullman pan.Start oven at 200 C.

Final proof in around 1 hour.

Bake at 200C for around 65 minutes.

For small pullman pan 2 liters.

or

Scald:

  • 550g boiling water
  • 150g rye
  • 30g red malt
  • Spices-8g total of coriander, juniper and caraway
  • 10g white malt or wholegrain rye

Mix all except 10g rye and cool to 65C and add 10g white malt or wholegrain rye.

Hold at 65C for2+ hours.

Levain :Photo.

1 TBS rye starter

Scald cooled to 32C

Mix and ferment for 16 hours until bubbly and sour.

Final mix:

  • All preferment
  • 10g salt
  • 350g+ rye flour
  • Some sugar

Mix rest of ingredients. First rising in 2 hours-bubbles on surface.Put in small pullman pan.(Photo)Start oven at 200 C.

Final proof in around 1 hour. Coat with 25 g dough with 20g water(photo). Reserve a bit of dough for next time(photo).

Bake at 200C for around 55 minutes. I depan the dough after 40 minutes. Spray with water and put back in oven for final 3 minutes.

Coat with potato starch mix hot from oven cool (photo)and let rest for 24 hours.

And here is a video for this bread: https://www.youtube.com/watch?v=gwa7AczDlfE

100% rye: rye, water and salt and nothing else.

Rye sour:

  • 20g rye starter
  • 360g warm water
  • 200g rye flour

Mix and keep warm for 12 hours at 28C, then RT for a few hours until it falls.

Mix:

  • Rye sour
  • 200g rye flour
  • salt

Mix, wait 20 minutes and mix again and repeat. Put in pan and coat with rolled rye. Let rise until doubled about 2 hours. Bake at 225C for 15 minutes, then 35 more minutes at 200C. Cool and cut.