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I finally screwed up enough courage to attempt the Latgalian Rye from Stanley Ginsberg’s website. It’s a more complicated recipe with several steps at elevated temperature. But @Econprof, @Martadella, and @squattercity have all made some beautiful looking breads.I don’t have a Brod & Taylor proofing box, so I had to improvise using appliances that I do own. The specifications
This recipe from The Rye Baker surprised me with how complex the flavor was despite the simplicity of the method (i.e., no sourdough). Most of the rye recipes in the book are built on sour culture to provide the acidic environment and flavor; this one uses hard apple cider to accomplish those goals.The dough is a 71% medium rye and AP blend (both King Arthur) with Blake’s
I made Fleischmann’s Rye Batter Bread a couple of years ago as I was easing back into bread baking. It was an easy recipe that produced a decent loaf of rye bread. I revisited this recipe a couple of months ago because a shoulder injury limited the amount hand mixing and kneading I could do.I wanted to increase the level of rye in the formula (and use up some of my rye stock),