While you're over there pick up some hand sanitizer and disinfecting wipes too, just to make your trip worth while.

Maybe slightly inspired by Hugo’s idea bread posting I did this walnut whole wheat bread.

https://www.theperfectloaf.com/fresh...nut-sourdough/

I didn’t grind my wheat but have a coarse whole wheat flour. Also subbed walnuts for pecans cause I live in Texas. I didn’t have the math powder but decided to make slightly more levain and added some molasses.

This was my first time not playing around with the starter loaf recipe Hoagie was nice enough to show me.

My bread making and pictures are probably at the level of Hugo, maybe not that bad.

Lol Da_gopnitsa pyshka make bootleg dark bread. Why you dye the bread like that blyat? Many baking hrs required for desirable bread. minimum 16 hrs low temp, not this parbaked plop of indigestable ****. Can plug hole in boat with this pasty crumb. Your results more offensive than your insult gopnitsa pyshka.

Hugo could you describe your process on how you cook bread. Pictures would help as well. Interested in low temp baking.

https://www.weekendbakery.com/posts/the-best-rye-bread/

*This post is for informational purposes only and does not constitute an endorsement

Oh man 10-15 hours.

Hugo in the stairwell waiting for moms rye.



Hugo’s place is the one with colorful towels.

Salty blyat wtf you made bread that look like brownies. That gopnik is waiting a turn with your gopnitsa pyshka lol.

DaNit-ka,
I guess next to time you smoke a brisket, throw rye in at the same time.

80:15:5 bf/ww/rye, 80% total hydration including levain. 6.5 hours bulk ferment. Got better spring this time but still not a 'gram-worthy ear or crumb. The holes fill up nicely with hummus.

Da_gopnit is only thing passing more gas than your breads blyat.

Looks jam up G. The oven spring/ear non Instagram worthyness is interesting.


https://www.kingarthurbaking.com/blo...ng-bread-dough

Maybe something in this article will stand out. I use a lame and do the 30 degree angle and try and get a nice deep score. Maybe 3/4” to 1” deep.

You have the juice now tho, good bread for the rest of your life.

Thanks, I think the cross score that I think you use is more common for a boule than the ear, but I want to get the ear to come out better before moving on. I'm never sure if I'm going deep enough and sometimes go back over it, which I think is a mistake as maybe it gives it two scores next to each other rather than deepening the score. I need to be more decisive with the initial strike.

Here’s a couple batards with the 30 degree angle with a lame and about an inch deep cut. A fresh blade on a cold loaf helps.

I’ve gone back to recut the scores without too much problem before.

Looking great! I'm using a curved lame now instead of my utility knife so no excuses.

Bro Sagan, that second pic is a commercial kitchen. You a pro?

40% rye, 75% hydration, baked at room temp for 8 days. I can finally start to taste the rye. Gonna see how 50% works next.

Looks a little gummy. Probably could have stayed in the oven for another week.

Hugo?

Nah, not a pro. Advanced novice lol. That was at a venue.

I think I will throw a loaf on with some beef ribs this weekend.

FWIW, my wife's Russian grandma used to make a bread that was unlike anything I've ever had before or since. The only detail I remember was that she used to sprout some kind of seeds in paper towels for days beforehand. There were multiple dough-like ingredients that were done over night, something she added boiling water to very early in the morning and then it all got mixed together and proofed near the radiator. She also glazed it with something right out of the oven and it had to sit overnight untouched and she told me she'd cut out my heart if I tried to eat any before the next day. It was absolutely amazing. I liked to eat it with lox, which she told me was like a child would eat. It was awesome even with just a sheen of butter. I don't know if it is the same thing Comrade Troll is talking about, but I can absolutely vouch that old school Russian bread is pretty awesome. She had a similar attitude to his as well.

Sounds like some of these 3 stage ryes. Sprout some seeds, scald some rye chops, make a soaker, bake low and don’t cut it open for at least 24 hrs.

I bought a lot of rye just to get into these types but haven’t tackled it yet.

This guy has a lot of stuff on it.


https://instagram.com/theryebaker?igshid=r9ta3nj69biq

Thanks, may have to try one of these theryebaker.com/sourdough-danish-rye/#more-1191
http://theryebaker.com/bohemian-fore...zech-republic/

You will like palanga rye from that site blyat. Also you make some khachapuri with discard. Very easy for you gopniks, even Georgians can do.

The carcinogens in the first bread like eating loaf of Marlboros gopnik. Old man hand too lol. Just truth to you blyat.