u/Randsomacz

This bread is about a year in the making. I made solod from scratch according to https://brotgost.blogspot.com/2019/06/red-rye-malt.html, however mine was noticeably lighter. Unfortunately I can't remember exactly what I did differently in the final step, I think I was afraid of deactivating the enzymes.

Recipe is from The Rye Baker by Stanley Ginsberg

Sponge:
Medium rye flour 250g
Water 415g
Rye sourdough 60g

Scald:
Coarse rye meal 115g
Solod 35g
Boiling water 300g
Ground coriander 4g

Made sponge and scald at the same time, ~10h, until scald doubled, and scald was noticeably sweet.
Combined Sponge and scald and realized I didn't have a bread pan that was large enough and could deal with ~290C. I placed it all in the fridge and instead of the 3-4 hours at room temp, left it for ~36h.

Final dough:

Sponge-Scald
Medium rye flour 210g
Bread flour 140g
Salt 10g
Brödsirap (20% malt syrup) 40g
Solod 15g

I got the message that the pan would arrive that day, so I made the final dough, 10-15 min slow speed in stand mixer, and let it rise in the fridge ~5 h, until the one I ordered arrived.

Oiled and shaped the loaf and placed in pan, let it get up to room temp and rise a little, as can see the pan may have been just slightly under-dimensioned for the bread.

Coriander seed on top.

290C ~12m pan placed in a Dutch oven (no lid) with steam pan. lower to 175C for ~35 min, took out of pan and then another ~25 min at the same temperature until internal temperature reached 92C.

Super happy with it, sour, sweet and malty, soft moist with crunchy edges. A bit surprised how forgiving it seemed despite my bad planning.

Also note, I'm guessing that the "medium" rye I used it more akin to a light rye. Brödsirap is also a bit different, but it's what I had easily available.