Salinātā rudzu rupjmaize is a traditional Latvian rye bread.
Traditionally, the rye flour is scalded in barrels made of hardwood and slowly cooled down. During cooling to the normal temperature, the microflora that remained on the walls of the wooden container from last fermentation initialize lactic acid fermentation again, for which reason the barrel is not washed, but is scraped with care and stored in a dry place. Approximately 30% of the total quantity of flour used for the scald/pre-dough. After 24h of cooling/fermentation, fermented scald is used for dough.
During this process scalded flour goes thru different fermentation phases:
1. Thermophilic lactic acid fermentation
2. Mesophilic lactic acid fermentation
3. Yeast + mesophilic lactic acid fermentation
Such a complex fermentation process builds up a very complex flavor and taste of this rye bread.
In this video I’ll show how to bake this bread at home conditions.
DO NOT TRY TO REPEAT IF:
You have baked only ciabatta
You have never baked rye bread with scald
You do not know what is the difference between sourdough and yeast
You never control fermentation temperature
You think, that two-steps rye breads are very complicated
Before starting with such a complex bread, try to bake one of simple russian 4-steps breads with scald, from this play list:
• Russian bread recipes ...
Salinata's formula, adapted to the home conditions.
Thermophilic starter
crushed rye malt (light, enzyme-active) 50g
water (65-70C) 200ml
mix components, starting T. must be 50C
put film on top to prevent a contact with oxygen and close the jar.
keep 48h at 50-52C
with high probability the mash becomes sour, since lactobacillus Delbrueckii will develop in the mash at these conditions. L. Delbrueckii is a thermophilic lactobacillus, which temperature optimum lies between 48-52C, at least for the strain we need. If mash does not become sour or has unpleasant flavor throw it away and do not try to use.
Do not use malt flour, just malt grain, crushed in the coffee grinder.
Where to get rye malt? - In shops for homebrewers.
Can barley malt be used? -Yes, of course. But rye malt is better, since we bake rye bread.
"Old" dough
seed starter (hydration 100% ) 11,8
whole grain rye flour 52,9
water 35,3
salt 1,2
Total 101,2
fermentation time 18-24 h
at 27-28 ° С
hydration 70%
Scald
whole grain rye flour 300g
rye malt flour (light, Enzyme-active) 20g
water 100 ° С 600ml
caraway seeds 8g
Add water (100C) to the rye flour in 2-3 steps, always stir the scald. Add rye malt at the end, to prevent malt-enzyme destroying and stir again. Keep for 3h at 65C.
During 3h fermentation at 65C the scald becomes sweet, since rye malt contains enzyme that able to break starch into maltose.
cool down to 55C
Thermophilic sourdough
scald
thermophilic starter 60g
18h at 50-52C
Add thermophilic starter, after scaled colled down to 55C
Mix together and put film on the surface to prevent a contact with oxygen.
The scald fermented with l. Delbrueckii called “Thermophilic sourdough”
Usually it has a flavor of applesauce and very similar taste.
Pre-Dough 1
thermophilic sourdough
"Old" dough 40g
4-5h at falling T. from 45C to 35C
In this temperature range, mesophilic lactobacillus from old dough start to work, also yeast starts to produce CO2
Pre-Dough 2
pre-Dough 1
"Old" dough 60g
fresh yeast (1-2g) or dry yeast 0,5g
3-5h at 30-32C
Mesophilic and yeast fermentation continue, L. Delbrueckii not active at the normal temperature.
Pre-dough has very intensive flavor of applesauce or passion fruit or some exotic fruits. Taste is sour.
Dough
pre-dough 2
whole grain rye flour 600g
wheat flour 100g
salt 15-20g
sugar 40g
fermentation 90 min
at 30C
last proofing 75-90 min at 32C
baking 5 min 300C, 40 min 190C
The flavor and taste of this bread will change your mind what the rye bread could be.
Some usable sources:
An article in my blog about Salinātā rudzu rupjmaize and thermophilic dough fermentation in russian with built-in translator brotgost.blogspot.com/2017/09/...
Original recipe in italian with bult-in translator:
www.eurodop.it/main/prodotto....
Video about this kind of breads in english:
• Laci - Bread Bakery Lā...
More breads I baked with thermophilic sourdough, all of them belong to the premium-bread-segment in Russia and Belarus: • Термофильная закваска
20 сен 2017
