Today’s Bake Riga Rye – Rudzu Maize (Latvia)

Source: The Rye Baker by Stanley Ginsberg

Discussion:

This is my first attempt at making Riga Rye – Rudzu Maize bread, and despite some challenges, I will definitely be baking it again.

The first challenge I encountered was that my yeast was weak or possibly dead. I first noticed this during the Scald-Sponge preferment, but it became more apparent when the final dough didn’t rise properly. In an attempt to salvage the bake, I added the required amount of yeast from a new packet, which seemed to help.

The second challenge was that I believe I applied too much of the glaze. Stanley’s instructions were not specific about the amount to use.

Based on these challenges, I recommend testing the yeast before using it, applying a lighter amount of glaze, and slightly increasing the hydration of the dough.

Flours used:

• Organic Rye-50% Extract
• Organic Rye-80% Extract
• Unbleached All-Purpose Flour (KA_O)
• Organic Rye-100% Extract (used in the culture)

Tasting Notes:

Crumb: The crumb of this bread has a sour and dairy-like flavor, reminiscent of plain yogurt.

Crust: The crust is toasty and malty, although it turned out a little thicker and chewier than desired. This may be the result of over-glazing and the yeast issue.

Grain Character: The bread has a complex grain character, with flavors of cooked whole grains.

Description:

This Riga Rye – Rudzu Maize bread baked nicely, although the crust ended up a bit thicker and chewier than intended. This could be due to my over-glazing and the yeast issue I encountered.

The crumb of the bread is firm and has a delightful flavor of molasses and caraway seeds, which I personally enjoy. It also has the distinct rye flavors that are familiar in rye breads.

Overall, this is a medium-density bread that goes well with a variety of accompaniments. Stanley Ginsberg himself says, “It goes with everything, from honey and preserves to tart salads and savory meats and cheeses; but this bread is so good that, to me, even a light film of butter is a distraction.” I personally enjoy it slightly warmed or lightly toasted.

Recipe and Process:

Please visit www.harigon.com.au for the complete recipe and process if you are interested in trying this Riga Rye – Rudzu Maize bread yourself.