100% Rye Tin Loaf
I've been thinking about making a rye tin loaf off and on for a while and chanced upon a Rye Baker TFL post:
https://www.thefreshloaf.com/node/44945/outstanding-russian-rye-bread-moskovskiy-rzhannoye-khlebv [1]
The post came with a nice looking loaf, so I thought I would give it a try.
As always, a few tweaks:
1) I used 60% freshly milled rye and 40% light rye for the flour mix. Like Stan, I didn't want the crumb to be too solid, so I decided against 100% wholegrain (sorry Suave!)
2) I used "proper" Solod for the red rye malt and malt extract (ND) in place of molasses
3) Stan's timings make for a long baking day, so I made the sponge the night before with a lower temp and bigger flour to starter ratio
4) I gave my diecast alloy rye tins an outing - the hard to find L6 and the smaller L12a Borodino tin
5) Stan's dough weight is a bit off to get the tins full. I've seen (tin vol) X 0.65 or 0.67 for suggested dough weight. The L6 holds 2000ml brimful and in the end I went for 1200g of dough, which worked out pretty well, but I think it would have stood 1300g.
6) I like this type of bread to have shiny tops, so I did the 3 coat system: flour paste before baking and 2 x cooked potato starch paste at the end of baking.
I was pleased with how the loaves turned out. Flavour was good: some mild lactic sour and pronounced malty and aromatic notes. It wasn't as sweet as the Borodinsky I made a while ago - I put this down to using a scald rather than the mash (Zavarka) that my Borodinsky recipe used. A scald will soon cool below mash temperature (but probaly not in a bakery setting), so there won't be much starch to sugar conversion. I'm not sure if the scald is correct or the mash, but if making again I would try the mash.
Lance