|Stages:||Sponge, Scald, 2-Stage sponge-scald|
|Leaven:||Rye sour culture, Instant yeast|
|Start to Finish:||28-32 hours|
|Hands-on Time:||45-50 minutes|
|Yield:||One 3.15 lb/1.40 kg loaf|
Latgalian Rye is one of those complex Baltic breads I’d been meaning to make for some time, but life, as usual, got in the way. Finally, having found the time to devote to this flavorful, technically interesting Baltic rye, I took the plunge.
Like other Latvian rye breads I’ve eaten, this one features a dark, chewy crust, close yet tender crumb and distinctive sweet-sour flavor profile. Likewise, the use of multiple pre-doughs, including not just a sponge, but also a scald and two sour-scalds, produce enormously complex and nuanced flavors.