|Stages:||Scald, Sponge, Opara, Final dough|
|Leaven:||Rye sour culture|
|Start to Finish:||24-28 hours|
|Hands-on Time:||30-40 minutes|
|Yield:||One 2 lb. (900 g.) loaf|
I love Russian and Baltic rye breads for their intensity. So when, a few months back, I found some imported Latvian breads at my local international grocery store, my heart skipped a beat. Although I’d baked several different Baltic ryes while researching recipes for The Rye Baker, I’d never had the opportunity to taste the real thing, and so I immediately snapped up a loaf of the “Classic Rye Bread.”
Before I even sliced the loaf, I was struck by its density and the intoxicating sweet-sour perfume that enveloped me as soon as I unwrapped it – an aroma that I hadn’t experienced in any of the Russian or Baltic ryes I’d baked until then.