Ukrainian Rye Sourdough with Solod.

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Thanks to our BreadClub20 baker, Dave Skolosdra, for sending me the solod, this formula and his process for making and baking rye bread that incorporates fermented Russian red eye malt, otherwise known as 'solod'

Solod is a powder made from fermented Russian red rye malt and the word translates in Rusian as 'malt' (солод ). It can be bought, ready-fermented and dried, from various online outlets or you can make your own. There are many examples and instructions available on the internet. 

Solod provides taste, colour and also acts as a dough improved/enhancer. 

How to make your own 'Solod'

And the outcome:

Solod

INGREDIENTS

400 gms strong white bread flour

100 gms rye flour

75 gms active rye starter

250 gms tepid water

100 gms solod

10 gms salt

PROCESS

To activate the solod, mix 40 gms of solod in 100 gms BOILING water. Cover and leave overnight. 

Solod has a strong, distinctive smell..vaguely like aniseed, or liquorice with an earthly undertone. But then again, I suspect other people will associate its distinct quality with alternative smells and flavours. 

The following morning: 

In a large bowl, mix the flour, solod and water together. Cover and leave for an hour. 

Add the starter, mix well and leave for 30 minutes. 

Add the salt, dimple in, mix thoroughly and leave for 30 minutes. 

Stretch the dough every 45 minutes for 2hrs and 15 minutes (i.e. 3 repetitions. 

Bulk ferment in a warm place until the dough has increased by 75%. 

Preshape and rest for 15 minutes. 

Shape and place in prepared bannetons. 

Refrigerate for 12 - 16 hours. 

Pre-heat a caking container and oven to 240⁰C. 

Invert the loaf onto baking paper. Slash the dough lengthways and bake with lid on for 30 minutes. 

Remove lid, drop the temperature to 230⁰C and bake fo a further 15 minutes. 

Cool on a rack for at least 2 hours before cutting.