The rye scalds in some of these recipes are ridiculous. Need to keep it at a 150 F for up to 16 hours by checking your oven every hour and pre-heating for a few minutes if it gets too cool

Sounds like a job for the trusty sous vide

Genius! Don't have one but keep warm temp on instant pot is 145 - 172°F.

Ohh...

Is this a trick to see who's paying attention? Do I win? The crumbs are the exact same. The holes line up. It's either the same pic flipped or just the other half of the same bread after cutting in half. What do I WIN?

Right. My crumb is uneven and I want it to be more consistent. I like how the right side in that pic looks but wish I could get both sides to look the same. I'm going to skip the preshape next time so I don't have to handle it so much after bulk.

You win a free bread, shipping not included.

Nice! All your breads look great, so ship whichever kind, I'm not picky like Hugo,

I am starting a 100% rye bread tonight that includes an 18-hr fermentation of a sponge while keeping a scald at 150, then combining sponge and scald and letting sit for 6 hrs, then adding yeast and fermenting for another 12hrs. Expect to have it in the oven by Sunday afternoon. If it fails it's OT's fault.
theryebaker.com/latgalian-rye/

I'm making enough to have some left over to kvass

In for the sweat.

I'm a thrall for Big Rye and thus try to get people all over the world to waste flour

I can't believe you've let Hugo goad you into making bread that takes 4 days to make. LOL. Just block that idiot before he has you simmering something on a stove for 7 days before you pour it into a dirty sweaty sneaker, next take the liquid from the sneaker and...

Bro linked to that recipe and it comes from about 500 miles from where my mom was born. So what if it takes 32 hours when the finished product look should look like this


Instant Pot has been keeping right at 150F. It has a less warm setting of 135F which I hope is close enough for the next stage where I keep it at 130 for 7 hrs.

Just don't go to sleep next to that pod is all I'm saying

So now that I have sous vide-like capabilities, who's got some good vegetarian recs? Hmm looks like they use 185-195F and I think I top out at about 170. That must still be okay for carrots or eggplant, right? Oh, low slow cooker setting is 180-190! This gopnik bread is going to change my life. Maybe I can even ferment Kvass in it my instapot

Haha some good stuff. Haven’t learned the straining liquid through a dirty sneaker.

All these old timey breads are a lot better for ya nutritionally. Look forward to the rye-vide-pod goblin.

Kenji, of course. Omit or change the types of fats/aromatics in the bag as desired; it won't affect the texture of the product. You can go over 183, but not really under. A 170 F carrot would be pretty "raw."

When I used a rice cooker for this kinda setup I could rig it to hold within 1 or 2 degrees F of the desired temp, which is fine for most protein or veg. Probably wouldn't work well for eggs. Prop the lid open if the water bath is too hot, close the steam vent if too cold, etc.

Not having a sous vide in the Arsenal is a bit of a leak in 2020. I’ll be honest I don’t use mine nearly as much as i used to, but they are like $100 now and fit easily in a drawer. I can’t remember what I paid for my OG anova but it’s definitely not fitting in a drawer and it definitely wasn’t $100.

Gregorio are you vegetarian? I can’t remember.

Yeah I'm vegetarian so sous vide seems excessive since I rarely even cook my veggies in sauces or fat

Combining scald and starter now



The scald itastes like slightly sweetened puréed oatmeal and I could definitely eat a bowl for breakfast. It's a stiff starter at 60% hydration that barely expanded in 18 hrs. Now 6hrs at 130F

You will like gopnik pizza blyat. "zapiekanka" is vegetarian and can make with hoagie bread lol.

Sponge, scald and yeast after second overnight:



After shaping and before putting in oven. 100% rye was like shaping a mud pie.



Out of oven.



Very flat but looks kinda like the recipe



Tune in after dinner for more of this riveting TR.

Yeah probably surplus to requirement for a vegetarian.

We have done a few veggies in there. Carrots were the standout. Also if you eat eggs, you can make little egg cups Starbucks style that **** all over their corporate garbage cups.

That bread looks like the photo and I hope it tastes good but it’s not winning any beauty contests!

Flavor of bread is complex (I have no idea if that's true, but it's better than the last one and nutty with no sour after taste). Crust is really chewy, which would be fine if the bread rose, but since crust to crumb ratio is so high it's almost like eating jerky. The crumb is very moist. Not sure if I over-proofed (recipe says 45-50 minutes, I did a little over an hour waiting for oven to heat up) or it's just that there's no tension when shaping so it spreads out. If I do it again I will use a loaf pan until I can figure out how to shape a wet rye dough. Also sliced it too soon but needed to see if it at least tasted good after such a disappointing spring.



Here's what it's supposed to look like



In related news

Hello gopnik, better to bake slow today then slice tomorrow. Even that wouldnt help this result blyat. Enjoy kvas and make gopnik garlic bread.