|Stages:||Sponge, Final dough|
|Start to Finish:||24-30 hours|
|Hands-on Time:||30 minutes|
|Yield:||One 4 lb./1.80 kg loaf|
Over the months and years I’ve spent baking rye breads, I’ve developed a special fondness for Baltic ryes and for coarse-textured rustic breads. This Coarse Rye from Latvia fills the bill on both, making it one of my favorites. Interestingly, it combines bulk ferment, soaking and proofing into a single 12 to 16-hour stretch, after which the dough gets benched and baked in quick succession.
Like most Baltic ryes, it’s big – about 4 pounds/1.80 kg – and intensely flavored. A clear sour is its most pronounced flavor note, followed by the sweet spiciness of the rye, with barely a hint of caraway to add an astringent edge. As one would expect from a bread made up almost entirely of coarse and medium rye meal, the crumb is dense and coarse, offering a chewy, texturally engaging bite.
This is a bread that stands up well to strong flavors — charcuterie, for example, or savory soups and stews. I like it for breakfast or lunch slathered generously with liverwurst and a dab of Dijon mustard.
Sponge (Day 1, Evening):
|Medium or whole rye flour||95||3.35||100%|
|Warm (105°F/41°C) water||95||3.35||100%|
|Rye sour culture||10||0.35||11%|
Final Dough (Day 2, Morning):
|Coarse rye meal||700||24.70|
|Medium rye meal||300||10.60|
|Warm (105°F/41°C) water||1,000||35.25|
|Dark brown sugar||50||1.75|
Add the final dough ingredients to the sponge.
Use the paddle at lowest (KA1) speed to mix until fully blended into a very loose, batter-like dough, 7-8 minutes.
Cover and ferment at room temperature until the dough has visibly expanded and shows bubbles on the surface.
Turn the dough, which will have thickened considerably, onto a sheet pan lined with a lightly greased sheet of parchment paper.
Use wet hands and a scraper to shape the dough into an oblong loaf about 6 inches/15 cm wide and 14-16 inches/35-40 cm long.
Preheat the oven to 430°F/220°C with the baking surface in the middle and bake for 45 minutes, then reduce the temperature to 360°F/180°C and bake until the loaves thump when tapped with a finger and the internal temperature is at least 198°F/92°C, 40-45. Transfer to a rack and let stand 24-48 hours before slicing.
|Coarse rye meal||700||63.93%|
|Medium rye meal||300||27.40%|
|Whole rye flour||95||8.68%|
|Rye sour culture||10||0.91%|